Pineapple and Halloumi Kebabs

These kebabs make a great vegetarian option for a summer barbecue.

Cooks Tips:

Make sure that you cut the vegetables and cheese into chunks that are roughly the same size as the pineapple pieces.

Why not try serving in warm pitta pockets? Once cooked, simply slide off the sticks into the warmed bread, stuffed with a few fresh salad leaves.

Prepare the vegetables ahead of time and keep covered and chilled until ready for threading

Ingredients:

1 x 432g can Princes Pineapple Chunks with Juice

225g pack halloumi cheese, cut into chunks

1 large courgette, cut into chunks

1 large red pepper, cut into chunks

8 cherry tomatoes

4tbsp olive oil

2tbsp lemon juice

2tbsp finely chopped fresh parsley or chives

Salt and freshly ground black pepper

Drain the can of pineapple chunks.
Take 8 wooden kebab sticks and thread the pieces of pineapple onto them with the halloumi, courgette, red pepper and cherry tomatoes. Brush them with a little olive oil.
Mix the remaining olive oil with the lemon juice and parsley or chives. Season to taste with salt and pepper.
Preheat the barbecue or grill, then cook the kebabs for 6-8 minutes, turning often. Serve with the dressing.

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