Halloumi & vegetable skewers
Slightly salty cheese and smoky, sweet paprika offset the sweetness of the veggies. If you have the time, try cooking them on the barbecue
2 small, cut into wedges
2 medium, deseeded and cut into 4cm chunks
200 g, cut into cubes
2 medium, cut into 2cm rounds
Calorie controlled cooking spray
1 teaspoon(s), level, smoked, plus extra to serve
WW White Wraps
Lemon Juice, Fresh
10 ml, 1/2 lemon, plus wedges, to serve
Reduced Fat Houmous
- Heat the grill to high. Put the onions in a bowl with the peppers, halloumi and courgettes. Mist with cooking spray, then toss with the paprika and season well.
- Thread the veg and halloumi onto 8 metal skewers and cook under the grill for 5 minutes, turning once, until the vegetables are tender and charred.
- Meanwhile, toast the wraps for 1-2 minutes in a frying pan or on a griddle.
- Toss the salad with the lemon juice and serve alongside the skewers, with the wraps and houmous. Sprinkle over the extra paprika and serve with the lemon wedges to squeeze over.