Make a big batch of these haloumi skewers, and pop some aside for snacks.

Makes one serve

Energy: 698cal. (2920kJ)

Fat: 76% (59g)

Protein: 17% (29g)

Carbohydrate: 7% (8g net carbs)


Prep Time: 15 mins.

Cook Time: 10 mins.



120g haloumi, cubed

16 cherry tomatoes

90g zucchini, cubed

2 sprays extra virgin olive oil

2 pinches black pepper

45g cauliflower, cut into florets              

1 spring onion, sliced

30g flat-leaf parsley, finely chopped

15g mint, finely chopped

1 squeeze lemon juice

1 pinch lemon zest, finely grated

20mL Keto-Fit MCT Oil

1 pinch sea salt, to taste

1 lemon wedges, to serve



  • Soak four wooden skewers in water for at least 10-15 minutes. This will help stop them from burning and splintering when they’re cooked.
  • Cut half the cherry tomatoes into quarters and set aside.
  • Build your skewers by alternating between zucchini (approx. 1 small fruit), the whole tomatoes, and haloumi cubes. Give them a spray with olive oil, then sprinkle over some pepper. Set aside.
  • Meanwhile, process the cauliflower (approx. 3-4 small florets) in a food processor to make cauliflower ‘rice’. Pour into a bowl, and mix through the quartered tomatoes, spring onion, parsley, mint, lemon juice, zest and one tablespoon of MCT oil. Season with salt and pepper, to taste.
  • When ready to cook the skewers, spray a frying pan or griddle with a little olive oil, then place over a medium-high heat and allow to get nice and hot.
  • Cook the skewers for 5-6 minutes, turning every minute or two to make sure they’re evenly cooked on all sides. Enjoy alongside the tabbouleh with a lemon wedge.