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Miso aubergine and halloumi kebabs recipe
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These flavoursome kebabs feature a super-easy miso, soy and ginger dressing and interesting textures with smoky aubergine and charred halloumi. Fire up the barbecue for a delicious veggie main. See method
Ingredients
- 2 aubergines, cut into 1cm chunks
- 175ml miso, soy & ginger dressing
- 3 tbsp sesame seeds
- 300g halloumi, drained and cut into 2cm cubes
- 2 red onions, each cut into 6 wedges
- 300g pack cherry tomatoes
- 150g low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 2 limes, 1 juiced, 1 cut into wedges
- 6 folded flatbreads
- 60g pack rocket
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1675kj
400kcal
20%
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Fat
20g
28%
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Saturates
10g
50%
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Sugars
15g
16%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 33.5g
Protein 19.5g
Fibre 5.6g
Method
- If using wooden skewers, soak 12 for 10 mins before using. Toss the aubergines, miso dressing and sesame seeds in a large bowl; set aside for 5 mins to marinate. Thread the aubergines, halloumi, onions and tomatoes onto the skewers.
- Barbecue or grill the kebabs over a high heat for 4-5 mins each side, turning 2-3 times, until the aubergines are cooked through and the halloumi is lightly charred.
- Meanwhile, mix the yogurt with the garlic and lime juice; season well. Serve the kebabs in flatbreads with the rocket, drizzling over the yogurt dressing and squeezing over the lime wedges.
See more Vegetarian BBQ recipes