Name: Vegetables and haloumi skewers
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Ingredients: 1 medium eggplant, cut into 2 cm cubes; 2 zucchini, cut into 2 cm rounds; 200 gram haloumi cut into 2 cm cubes; 250 gram cherry tomatoes; 1/4 cup (60ml) olive oil; juice of 1 lemon; 2 tablespoon chopped oregano; 1 1/4 cup (250g) jasmine rice; lemon wedges, to serve

Ingredients

1 medium eggplant, cut into 2 cm cubes

2 zucchini, cut into 2 cm rounds

200 gram haloumi cut into 2 cm cubes

250 gram cherry tomatoes

1/4 cup (60ml) olive oil

juice of 1 lemon

2 tablespoon chopped oregano

1 1/4 cup (250g) jasmine rice

lemon wedges, to serve

Method

1.Thread eggplant, zucchini, haloumi and cherry tomatoes onto skewers. Place in a shallow dish in a single layer. Whisk together oil, lemon juice and oregano. Season to taste. Pour over skewers, turning to coat.

2.Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.

3.Meanwhile, heat a BBQ or frying pan on medium. Cook skewers for 4-5 minutes each side, basting with marinade occasionally, until tender. Serve with rice and lemon wedges.

Women's Weekly Food