Halloumi & pepper kebabs with lemony cabbage salad

• halloumi cheese↗500g g

  cut into cubes

• red peppers↗3

  deseeded and cut into squares

• olive oil↗1 tbsp tbsp
• oregano↗1 tsp tsp

  (fresh or dried)

• red cabbage↗500g g

  finely shredded

• extra virgin olive oil↗2 tbsp tbsp
• juice ½ lemon
• handful parsley↗

  finely shredded

• pitta or keto breads↗

  and tzatziki, to serve

Step-by-step instructions

1. 1

   Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.

2. 2

   To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.

3. 3

   Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta or keto breads and tzatziki, with salad on the side.