|Vegetable kebabs with grilled haloumi, garlic yoghurt and lemon rice|
serves 4 | Prep Time 35 mins | Cook Time 15 mins | Ingredients 12 | Difficulty Easy
Food stylist and author
20 minutes is all it takes to create this delicious and tasty meal.
2 zucchini, cut into 3cm lengths
1 large red capsicum, cut into 3cm squares
2 punnets cherry tomatoes
Olive oil spray
200g haloumi, sliced 1cm-thick
2 x 250g pkts microwave brown rice
Juice of 1/2 lemon
200g low-fat Greek-style yoghurt
1 teaspoon tahini (sesame paste) (see note)
1 small garlic clove, crushed
1 tablespoon chopped mint, plus extra
Mint leaves to garnish
1 Soak 8 bamboo skewers in boiling water for 10 minutes, or use metal skewers.
2 Thread alternating pieces of zucchini, capsicum and tomato onto the skewers to make 8 kebabs. Spray lightly with oil and season with salt and pepper.
3 Preheat a chargrill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetables are charred and tender.
4 Just before vegetables are ready, heat a non-stick frypan over medium heat. Cook the haloumi for 30 seconds on each side until golden and just softened.
5 Meanwhile, cook the rice according to packet instructions. Transfer to a bowl, then stir in lemon juice and some pepper.
6 Stir the yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.
7 Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint.
Delicious Team Pick
We used Macro Organic Unhulled Tahini which is available from Woolworths stores nationally and online right now.
Tahini is available from the health-food aisle of supermarkets.
Nutrition Per Serve
Energy 1775 kj
Fat (total) 13 g
Fat (saturated) 8 g
Carbohydrate (sugars) 12 g
Carbohydrate (total) 54 g
Dietary (fibre) 6 g
Protein 19 g
Cholesterol 33 mg
Sodium 1490.25 mg