🍽️ Makes: 4–6
🔪 Prep time: 15 mins
🔥 Cook time: 10–12 mins
⚖️ Net carbs: 5g per portion
💪 Protein: 15g per portion
✅ No added sugar and no seed oils
Salty grilled halloumi, smoky peppers and charred courgette coated in fu:di Sriracha and cooked over the barbecue until sticky, golden and lightly blistered. Simple, colourful and seriously moreish.
Ingredients
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2 blocks halloumi
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1 courgette
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1 red pepper
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Good squirt fu:di Sriracha Chilli Sauce
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Small drizzle Light avocado oil
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Sea salt
- Black pepper
Step 1 - Prepare the vegetables
Cut the courgette into thick rounds and the red pepper into large chunks. Dice the halloumi into even bite-sized cubes.
Step 2 - Coat the skewers
Add the halloumi, courgette and red pepper to a large bowl. Add a generous amount of fu:di Sriracha Chilli Sauce with a drizzle of avocado oil and toss thoroughly until everything is evenly coated. Season lightly with black pepper.
Step 3 - Build the skewers
Thread the halloumi and vegetables onto skewers, alternating as you go.
Step 4 - Cook the skewers
Place onto a hot barbecue or griddle and cook for, turning regularly, until the halloumi is golden and the vegetables are lightly charred. Baste with extra fu:di Sriracha as they cook for a sticky glaze and deeper colour.
To serve
Serve hot with extra fu:di Sriracha spooned over the top and plenty of fresh herbs or crunchy salad alongside.
Chef’s Tip
Basting throughout cooking builds layers of flavour and gives the skewers that glossy, lightly caramelised barbecue finish.
