Vegetable Kebabs with grilled haloumi, garlic yoghurt and lemon rice

By sarah_carroll

Ingredients

• 2 zucchine, cut into 3 cm lengths
• 1 large red capsicum, cut into 3 cm squares
• 2 punnets cherry tomatoes
• EVOO spray
• 200 g haloumi, sliced 1 cm thick
• 2 250g pkts microwave brown rice
• juice of 1/2 lemon
• 200 g low fat greek yoghurt
• 1 t tahini
• 1 small garlic clove, crushed
• 1 T chopped mint, plus extra to to garnish

Preparation

Step 1

Soak bamboo skewers in water.
Thread alternating pieces of zucchine, capsicum and tomato onto the skewers to make 8 kebabs Spray lightly with oil and season with salt and pepper.
Preheat a grill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetable are charred and tender.
Just before veg is ready, heat a non stick fry pan over medium heat. Cook haloumi for 30 seconds on each side until golden and just softened.
Cook rice, and stir in lemon, and some pepper.
Stir yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.
Serve kebabs with lemon rice and sauce, garnished with extra mint.