- SOAK skewers in warm water for 20 min. Whisk lemon juice with zest, oil and garlic in a small bowl. Season with pepper. Stir in mint.
- PREHEAT barbecue to medium. Slice halloumi in half crosswise, then cut each half into 5. You should have 10 pieces. Alternately thread halloumi, 3 mushrooms, artichoke and 2 bell peppers onto each skewer. Brush with oil.
- OIL grill, then barbecue skewers, lid closed, until grill marks form, 3 to 4 min per side. Drizzle with dressing.
Protein 14 g
Carbohydrates 20 g
Fat 22 g
Fibre 4 g
Sodium 803 mg
Excellent source of vitamin A