Vegetable Skewers with Halloumi Cheese
Healthy, because
Even smarter
Nutritional values
Pumpkin is rich in beta-carotene, a precursor of vitamin A, which is important for healthy eyes. Halloumi brings calcium and protein.
Still waiting for pumpkin season? No problem: the skewers taste great with other vegetables, such as zucchini!
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 656 mg | (66 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the skewers
- 10 ozs waxy, small potatoes
- salt
- 10 ozs Butternut squash
- 2 Tbsps sugar
- 4 ozs Orange juice
- 1 tsp Ground cinnamon
- 6 ozs Halloumi cheese
- freshly ground peppers
- 1 Tbsp freshly chopped rosemary
- For the dip
- 8 ozs Crème fraiche
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 2 Tbsps freshly chopped mint
Preparation steps
For the skewers, scrub the potatoes and cook for 20 minutes in boiling salted water. Rinse in cold water and drain. Peel the butternut squash, remove seeds and fibers and cut into bite-sized cubes.
In a saucepan, melt the sugar, pour in the orange juice and add the squash cubes. Season with cinnamon and simmer over medium heat for about 10 minutes.
Cut cheese into approximately 1/2 inch cubes and alternately thread on wooden skewers with the squash and potatoes. Season with salt and pepper, sprinkle with the rosemary, and cook 5-7 minutes, turning frequently.
For the dip, mix crème fraîche with the cream, lemon juice, mint and season with salt and pepper. Serve with the skewers.
