Halloumi Veggie Kebabs with Basmati Rice

Dinner

Ingredients

12 small potatoes

12 cherry tomatoes

250 g halloumi cheese

2 courgette

4 tbsp olive oil

1 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 lemon juice

1 garlic cloves

300 g basmati rice

600 ml water

4 tsp greek style 0% natural yogurt*

Directions

1. Soak 8 wooden skewers in cold water.
2. For the marinade: In a large bowl mix together the olive oil, coriander, cumin, paprika, juice of 1 lemon and grated garlic clove.
3. Cook the potatoes and slice into chunks.
4. Cut the halloumi cheese into 16 chunks and the courgette into 3cm chunks.
5. Add the cooked potatoes, courgette, halloumi cheese and whole cherry tomatoes into the marinade.
6. Cook under a hot grill or a BBQ for 8 to 10 mins until the cheese is golden and the veggies are cooked through.
7. Baste the kebabs while they cook (pour the leftover marinade over them a little at a time to add maximum flavour).
8. Cook the rice as per pack instructions.
9. Fluff the rice with a fork and dish up with the kebabs and a dollop of yogurt.

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