Halloumi, tomato and aubergine skewers
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 2
Skip to ingredients
- 1 clove garliccrushed
- ½ bunch parsleychopped
- 2 tbsp capersrinsed and roughly chopped
- ½ lemonjuiced
- olive oil
- 6 cherry tomatoes
- 100g low-fat halloumicubed
- 1 small auberginecut into 2cm cubes
- to serve crusty bread
- a handful rocket
Nutrition: per serving
- kcal276
- fat19.9g
- carbs6.5g
- fibre5.1g
- protein15.1g
- salt1.9g
Method
step 1
Whisk the garlic with the parsley, capers, lemon juice, 2 tbsp oil, then season. Take out and reserve 2 tbsp, then toss the remaining marinade with the tomatoes, aubergine, and halloumi. Season, then leave for at least 20 minutes.
step 2
Thread onto skewers. Heat a chargrill to hot and sear the skewers for 2-3 minutes on each side, until the tomatoes just start to burst and the halloumi is golden. Pile onto crusty bread and serve with rocket leaves and the remaining marinade poured over.
