Ingredients
- 450g halloumi
- 1 jar or pack of marinated Mediterranean vegetables (aubergine, peppers, artichoke, courgette)
- 3tbs olive oil
- Handful fresh flat parsley, chopped
- Sea salt and black pepper
- 200g Greek yoghurt
- 4 flatbreads
- Preheat a barbecue to a high heat. Cut the halloumi cheese into large, even cube shapes and add to a large mixing bowl.
- Cut the marinated vegetables into bite-size pieces, roughly the same size as the halloumi, and add to the bowl along with some olive oil, black pepper and chopped parsley and mix to evenly combine.
- Place the halloumi and veg on to metal skewers, alternating between halloumi pieces and vegetables.
- Place the skewers on to a barbecue on a high heat and cook for one to two minutes before rotating the skewers 90 degrees and cooking for another one to two minutes. Continue until the four sides of the halloumi blocks are nicely charred and soft, then remove from the barbecue and place on a serving platter. The flatbreads can be warmed briefly on the barbecue.
- Garnish the skewers with some more chopped parsley and serve with some seasoned Greek yoghurt and the warmed flatbreads.
