Halloumi & Veggie Skewers + Greek Salad

• porties: 3-4
• actieve tijd: 15 min
• totale tijd: 30 min

Ingrediënten

For the Skewers:

250–300g halloumi, cut into 2–3cm cubes

1 red capsicum, chopped

1 zucchini, sliced thickly

1 small red onion, cut into chunks

6–8 cherry tomatoes

1 tbsp olive oil

1 tsp dried oregano

½ tsp smoked paprika (optional)

Salt & pepper to taste

Juice of ½ lemon

(Optional: add mushrooms, eggplant, or tofu for extra variety and protein)

For the Greek Salad:

2 cups chopped cucumber

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

½ cup kalamata olives

80g feta cheese, crumbled

1 tbsp olive oil

Juice of ½ lemon

1 tsp dried oregano

Salt & pepper to taste

Instructies

Prepare skewers:

Thread halloumi and veggies alternately onto metal or soaked wooden skewers.

Brush with olive oil, sprinkle with oregano, paprika, salt, and pepper.

Grill or bake:

Grill: Cook on medium heat for 10–12 minutes, turning often, until veggies are tender and halloumi golden.

Oven: Roast at 200°C (400°F) for 15 minutes, flipping halfway.

Make the Greek salad:

Combine all salad ingredients in a bowl.

Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss gently.

Serve:

Plate the skewers over the Greek salad or with a side of cooked quinoa, lentils, or brown rice for extra protein and fiber.

Drizzle with extra lemon juice or a touch of tahini-yogurt sauce if desired.

Notities

Cook up to 3 days ahead — store skewers and salad separately in airtight containers.

Reheat skewers in an air fryer or pan to crisp them up.

For packed lunches: serve cold with salad and a small container of dressing on the side.

🌈 Variations

Protein boost: Add chickpeas or tofu cubes to the skewers.

Low-fat option: Use reduced-fat halloumi or feta.

Mediterranean bowl: Serve skewers and salad over quinoa with hummus or tzatziki.

Sweet twist: Add pineapple or roasted pumpkin chunks to the skewers for a flavor balance.