Vegetable kebabs with grilled haloumi, garlic yoghurt and lemon rice

Ingredients:

- 2 zucchini, cut into 3cm lengths
- 1 large red capsicum, cut into 3cm squares
- 2 punnets cherry tomatoes
- Olive oil spray
- 200g haloumi, sliced 1cm-thick
- 2 x 250g pkts microwave brown rice
- Juice of 1/2 lemon
- 200g low-fat Greek-style yoghurt
- 1 teaspoon tahini (sesame paste) (see note)
- 1 small garlic clove, crushed
- 1 tablespoon chopped mint, plus extra
- Mint leaves to garnish

Preparation:

1-.Soak 8 bamboo skewers in boiling water for 10 minutes, or use metal skewers.
2. Thread alternating pieces of zucchini, capsicum and tomato onto the skewers to make 8 kebabs. Spray lightly with oil and season with salt and pepper.
3. Preheat a chargrill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetables are charred and tender.
4. Just before vegetables are ready, heat a non-stick frypan over medium heat. Cook the haloumi for 30 seconds on each side until golden and just softened.
5. Meanwhile, cook the rice according to packet instructions. Transfer to a bowl, then stir in lemon juice and some pepper.

How to cook brown rice
6. Stir the yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.
7. Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint.

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