Vegetable Kebabs with Grilled Haloumi, Garlic Yoghurt and Lemon Rice

By sarah_carroll

Ingredients

• 1 large red capsicum, cut into 3cm squares
• 2 punnets cherry tomatoes
• Olive oil spray
• 200 g haloumi, sliced 1cm-thick
• 2 x 250g pkts microwave brown rice
• Juice of 1/2 lemon
• 200 g low-fat Greek-style yoghurt
• 1 tsp tahini (sesame paste) (see note)
• 1 small garlic clove, crushed
• 1 tbs chopped mint, plus extra
• Mint leaves to garnish

Details

Servings 4

Preparation

Step 1

Soak 8 bamboo skewers in boiling water for 10 minutes, or use metal skewers.

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.

Preheat a chargrill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetables are charred and tender.

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.

Meanwhile, cook the rice according to packet instructions. Transfer to a bowl, then stir in lemon juice and some pepper.

Stir the yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.

Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint.