Courgette Pesto Rolls Up
7th April 2015
Broccoli and Halloumi Fritters
7th April 2015
Ingredients
- 2 medium courgettes
- 1 large red onion
- 250 g low fat halloumi cheese, cut into 16 chunks
- 16 Cherry tomatoes
For the lemon baste
- 1 tbsp coconut oil
- 2 tbsp lemon juice
- 2 tsp fresh thyme leaves (preferably lemon thyme)
- 1 tsp dijon mustard
- Courgette bread to serve
Servings:
Instructions
- alve the courgettes  lengthways, then thickly slice. Cut the onion into wedges and separate into pieces.
- Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
- To make the baste, mix together the coconut oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
- Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with courgette bread:Â
- Enjoy!
