Halloumi cheese kebabs with quinoa
1 medium courgette
1 yellow pepper
A few mushrooms
A few cherry tomatoes
250g halloumi cheese cut into chunks
Salt and pepper
2 tbsp. olive oil
Quinoa and rocket salad to serve
Thickly slice corvettes, cut onion into wedges and peppers into chunks. Thread the halloumi and vegetables onto 6 skewers. Before cooking, brush the kebabs with olive oil and season with salt and pepper.
Preheat the bbq or grill and cook for 5 to 10 minutes, until cheese begins to turn golden and vegetables are tender.
Mix the cooked quinoa with rocket salad and juice of half a lemon, season with salt and pepper.
Serve the hot kebabs on a bed of quinoa salad.