Courgette, Red Pepper and Halloumi Kebabs – a taste of the Mediterranean!

By Sue Bedford (MSc Nutritional Therapy)

Anyone growing courgettes this year? Courgettes are packed with nutrients such as folate, vitamin C, zinc, iron, various B vitamins, fibre and magnesium. They contain anti-inflammatory properties and are also linked to helping regulate blood sugar levels – both of which are important in relation to fertility. Who loves red peppers? Do you know that a cup of chopped red bell pepper contains more than 3 times more vitamin c than an orange? They are also a great source of beta carotene -the plant precursor to vitamin A. Halloumi is a good source of protein and calcium- a portion (80g) provides around 70% of daily calcium for an adult. It also provides selenium, magnesium, vitamin A and many of the B vitamins. Halloumi does contain some salt – some varieties more than others – so it is always good to mindful of this when you are choosing your halloumi (stay within 6g per day of salt guidelines for an adult).


4 courgettes

1 red pepper

300g Halloumi

3 tbsp extra virgin olive oil

1 lemon

How to make your kebabs

Slice the courgettes and red pepper into large slices and cut the halloumi into large cubes/slices. Thread onto skewers -alternating the ingredients. Brush over with the olive oil. Place into a preheated oven of 180 degrees for around 10-15 minutes (check to see when cooked), or grill. Squeeze some lemon juice over and enjoy with a salad and a lovely cucumber dip. These are also great on the BBQ!

Top tip: Soak your wooden skewers for 15 minutes in cold water (prevents burning) or use metal skewers.



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