Mediterranean Halloumi and Vegetable Grill with Lemon-Herb Yoghurt
Grilled halloumi and vegetables cooked with olive oil and oregano, served with lemon herb yoghurt and mint.
- 250 g halloumi cheese
- 1 medium red onion
- 1 medium courgette
- 1 medium red bell pepper
- 150 g cherry tomatoes
- 40 ml olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 150 g plain Greek yoghurt
- ½ medium lemon
- 15 g fresh mint
- 15 g fresh parsley
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["Preheat your grill or barbecue to medium-high heat. Alternatively, preheat your oven grill.","Slice the halloumi into 1cm thick pieces. Cut the red onion into wedges, the courgette into thick rounds, and the red bell pepper into large chunks. Keep the cherry tomatoes whole.","In a large bowl, toss the red onion, courgette, and red bell pepper with 30ml of olive oil, dried oregano, garlic powder, salt, and black pepper. Add the cherry tomatoes and toss gently.","Thread the vegetable pieces onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Alternate colours and types of vegetables for visual appeal.","Place the vegetable skewers on the preheated grill. Grill for 8-10 minutes, turning occasionally, until tender and slightly charred.","While the vegetables are grilling, add the halloumi slices to the grill. Grill for 2-3 minutes per side, until golden brown and slightly softened.","While the halloumi and vegetables cook, prepare the lemon-herb yoghurt. Finely chop the fresh mint and parsley.","In a small bowl, combine the Greek yoghurt, the juice of half a lemon, the chopped mint, and chopped parsley. Season with a pinch of salt and pepper. Stir well to combine.","Once the vegetables and halloumi are cooked, arrange them on plates. Drizzle generously with the lemon-herb yoghurt.","Serve immediately."]
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