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Grilled Halloumi and Vegetable Skewers with Gooseberry Salsa
Grilled Halloumi and Vegetable Skewers with Gooseberry Salsa

Grilled Halloumi and Vegetable Skewers with Gooseberry Salsa
A vibrant and nutritious lunch featuring grilled halloumi and vegetables, complemented by a tangy gooseberry salsa.
Grilled Halloumi and Vegetable Skewers with Gooseberry Salsa

To provide a balanced meal with protein, healthy fats, and carbohydrates to support energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     halloumi
  • 1
    item
     red bell pepper
  • 150
    g
     zucchini
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 200
    g
     gooseberries
  • 10
    g
     cilantro
  • 1
    item
     lime
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Halloumi and Vegetable Skewers with Gooseberry Salsa
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Cut the halloumi into cubes and the red bell pepper, zucchini, and red onion into similar-sized pieces.
  3. Thread the halloumi and vegetables onto skewers.
  4. Brush the skewers with olive oil and season with salt and black pepper.
  5. Grill the skewers for about 10 minutes, turning occasionally until the halloumi is golden and the vegetables are tender.
  6. For the salsa, finely chop the gooseberries and cilantro.
  7. Juice the lime and mix with the chopped gooseberries and cilantro in a bowl.
  8. Serve the grilled skewers with the gooseberry salsa on the side.
Nutrition Per Serving 700 g Per 100g
Energy 780 kcal 111 kcal
Protein 35 g 5.0 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 20 g 2.9 g
Carbohydrates 50 g 7.1 g
Fat 55 g 7.9 g
  • 200
    g
     halloumi
  • 1
    item
     red bell pepper
  • 150
    g
     zucchini
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 200
    g
     gooseberries
  • 10
    g
     cilantro
  • 1
    item
     lime
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Cut the halloumi into cubes and the red bell pepper, zucchini, and red onion into similar-sized pieces.

Thread the halloumi and vegetables onto skewers.

Brush the skewers with olive oil and season with salt and black pepper.

Grill the skewers for about 10 minutes, turning occasionally until the halloumi is golden and the vegetables are tender.

For the salsa, finely chop the gooseberries and cilantro.

Juice the lime and mix with the chopped gooseberries and cilantro in a bowl.

Serve the grilled skewers with the gooseberry salsa on the side.

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