Halloumi cheese kebabs with quinoa




1 medium courgette

1 yellow pepper

1red pepper

1 onion

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

1 lemon



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.