Vegetable and haloumi kebabs with tzatziki coleslaw

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4 (makes 12 small kebabs)

Time to make: 25 mins

Ingredients

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12 wooden sticks, pre-soaked

2 medium-sized courgettezucchiniXszucchini, summer squashX, diced

1 large red onion, sliced

120g haloumi cheese, cut in 12 chunks

12 cherry tomatoes

12 cooked small potatoes

1 yellow capsicum, diced in 1.5cm pieces

16 small mushrooms

Glaze

1 tablespoon olive oil

4 tablespoons lemon juice

1 tablespoon liquid honey

1 tablespoon fresh thyme

2-3 teaspoons Dijon mustard

Coleslaw

2 cups shredded red cabbage

3 spring onions, sliced

⅓ cup sultanasgolden raisinsX

1 small cucumber, diced

3 tablespoons fresh mint or fresh parsley

1 teaspoon garlic purée

½ cup low-fat plain yoghurt

Instructions

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1 Thread alternating vegetable pieces on kebab sticks. Mix glaze ingredients together and brush over vegetables.

2 Place kebabs on a preheated barbecue rack and brush once more with glaze. Cook kebabs for 4-5 minutes, turning several times until haloumi begins to turn golden and vegetables are tender.

3 Meanwhile, mix coleslaw ingredients together. Season to taste. Serve kebabs with coleslaw.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 398cal

Kilojoules 1670kJ

Protein 17g

Total fat 13g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 28g

Dietary fibre 9g

Sodium 560mg

Calcium 380mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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