Here’s a veggie option for barbecued kebabs. Halloumi cheese is very firm and keeps its shape when it’s cooked. Make sure you buy the low-fat light version. You can, of course, cook the kebabs in a griddle pan or under an overhead grill if wished. And the tomatoes and onions can be roasted in the oven (200°C, gas mark 6).
- Preheat the barbecue. Put the cherry tomatoes on the vine and red onion in a foil grill pan and scatter with the fennel seeds, herb sprigs and lemon zest strips. Spray lightly with oil and grind over some sea salt and black pepper. Cook over hot coals on the barbecue for 20–25 minutes until the tomatoes are slightly charred and about to burst and the onions are tender.
- Meanwhile, thread the peppers, mushrooms, courgette and halloumi on to metal or wooden kebab skewers (see note below). Brush the halloumi and vegetables with the pesto sauce and spray lightly with oil.
- Cook on the hot barbecue for about 10 minutes, turning occasionally, until the vegetables are tender and the halloumi is golden brown.
- Warm the pitta breads and serve with the kebabs and roasted tomato and onion salad.
Step it up…
To serve these kebabs as a 500kcals meal, peel and stone a baby avocado and cut it into cubes. Mix into the roasted tomato and onion salad.
Tip: If you use wooden skewers for the kebabs, be sure to soak them in cold water first so they don’t char or catch fire on the barbecue.
If you need more BBQ inspiration, check out our How to survive BBQ season on a diet blog.
For more information regarding The 1:1 Diet Steps programme, just contact a Consultant!