Halloumi, zucchini and pepper skewers with bulgur

Ingredients

For 1 serving

• Halloumi70 g
• Zucchini150 g
• Bell peppers100 g
• Red onion50 g
• Bulgur60 g
• Dried oreganoto taste
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the bulgur over medium heat for 12 minutes, until tender but still slightly al dente; drain well.
2. Meanwhile wash the courgettes and peppers; trim the courgettes and cut them into rounds about 2 cm thick, remove the stalk, seeds and white pith from the peppers and cut them into squares of about 3 cm.
3. Peel the red onion and cut it into wedges, separating the layers in pairs; cut the halloumi into cubes of about 2–3 cm.
4. Thread the halloumi and vegetables alternately onto skewers, then brush with the extra virgin olive oil and sprinkle with oregano and a pinch of salt (go easy, halloumi is already salty).
5. Heat a griddle or ridged pan well over medium-high heat and cook the skewers for 8–10 minutes, turning every 2 minutes, until the vegetables are soft and lightly charred and the halloumi is golden.
6. Dress the bulgur with the lemon juice and a pinch of salt and serve with the hot skewers.