Ingredients

For the marinade

  • 2 tsp dried oregano
  • 3 garlic cloves, crushed
  • 6 tbsp olive oil
  • 2 lemons, zested and juiced

For the kebabs

  • 4 medium courgettes, thickly sliced
  • 3 red peppers, deseeded, cut into chunks
  • 500g halloumi, cut into chunks
  • 1 tsp sumac, to sprinkle
  • 230g houmous, to serve
  • 4 sliced pitta, toasted, to serve

For the salad

  • 250g baby plum tomatoes, halved
  • 100g walnut halves, chopped
  • 3 tsp sumac
  • 3 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 250g ready-to-eat red and white quinoa
  • 250g ready-to-eat freekeh
  • 5 green chilli peppers from a jar, sliced
  • 50g pitted black olives, halved
  • 1 large orange, peeled and diced
  • 100g flat-leaf parsley, stalks discarded, leaves chopped
  • 12g fresh dill, chopped
  • 14g fresh mint, leaves only, chopped

For the tzatziki

  • ¼ cucumber
  • 170g Greek yogurt
  • 7g fresh mint, leaves only, chopped
  • 2 tsp extra-virgin olive oil, to drizzle

Method

  1. 1

    Mix the oregano, garlic, olive oil and lemon zest and juice in a mixing bowl. Add some seasoning, the courgettes, pepper chunks and halloumi, then toss together and set aside to marinate.

  2. 2

    Mix all the ingredients for the salad together in a large bowl with some seasoning.

  3. 3

    Coarsely grate the cucumber, then tip into a sieve over a bowl, sprinkle with a little salt and set aside for 15 minutes. Meanwhile, mix the yogurt with the mint and some seasoning. Tip the cucumber on to kitchen paper and pat dry, discarding the liquid, then mix into the yogurt. Finish with a little black pepper and a drizzle of olive oil.

  4. 4

    Preheat the grill to high. Thread the marinated vegetables and cheese on to 12 skewers and put them onto baking trays. Grill for 10 minutes, turning them regularly and brushing them with the marinade. Sprinkle the sumac into the houmous. Serve the kebabs with the salad, pitta, tzatziki and houmous.

Nutritional Details

Each serving provides
  • Energy 4618kj 1103kcal 55%
  • Fat 66.5g 95%
  • Saturates 19.8g 99%
  • Sugars 17.4g 19%
  • Salt 3.6g 60%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

78.0g carbohydrate 12.6g fibre 42.0g protein

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