Lime & Corriander Veggie Kebabs

Summer months are for BBQing and eating al fresco, salads and homemade burgers, fresh fruit and kebabs. Summer is usually a time when we live at a slightly slower pace, the kids don’t have so many groups ot go to, our days are a little more unstructured and we have time to linger over dinner. There’s time to spend prepping a delicious meal, rather than quickly throwing something together in five minutes flat, as soon as you walk in the door.

We love being able to live outdoors in the summer, kids running around the garden, meals eaten outside… it’s such a lovely way of life. Kebabs are one of my go-to summer dishes – quick and easy to prepare, and you can use whatever you have on hand. I try to make them earlier in the day, so they can sit in their marinade ofr a few hours. This lime and coriander dressing is my current favourite… I could eat it every day! We actually ended up eating these indoors as, in typical British fashion, it started to rain once we started to BBQ! They still tasted good though!

I N G R E D I E N T S {makes 6}

1 courgette
12 button mushrooms
18 cherry tomatoes
1 red pepper
1 yellow pepper
1 red onion
1 block halloumi

For the marinade
2 tbsp olive oil
1 tsp honey/maple syrup
handful fresh coriander, finely chopped
1 lime, juiced

Slice all your veg, chop the mushrooms in half, and cut the halloumi into chunks. Mix all the ingredients for the marinade together. Place the veg/halloumi in a bowl and cover with the marinade, cover and leave for at least 1-2 hours. Share between 6 kebab skewers, and grill until cooked. We ate ours with sweet potato wedges and spinach and pine nut pasta. yum!

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