Lactose-Free Halloumi and Vegetable Skewers

Directions

1. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, smoked paprika, salt, and pepper.

2. Thread the halloumi cubes, bell peppers, courgette slices, red onion wedges, and cherry tomatoes onto wooden or metal skewers, alternating between the halloumi and vegetables.

3. Brush the skewers with the marinade and let them sit for about 15-20 minutes to soak up the flavours. If you have time, marinate for up to 1 hour in the fridge for deeper flavour.

4. Preheat a grill or griddle pan to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes per side until the halloumi is golden and slightly crispy, and the vegetables are tender and charred.

5. Once cooked, remove the skewers from the grill and garnish with fresh parsley. Serve with a side of couscous, quinoa, or a fresh green salad. Add some lactose-free tzatziki for dipping if desired.