Haloumi, Sausage And Pesto Skewers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 9 thick beef sausages
• 1 1/2 green capsicum or 1 1/2 red capsicums, cut into 24 pieces
• 24 cherry tomatoes
• 1.5 (250 g) blocks halloumi cheese, cut into 24 cubes
• baby rocket or baby spinach leaves, to serve
• shaved parmesan cheese, to serve
• 2 tablespoons olive oil
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons traditional basil pesto

Recipe

• 1 cook the sausages in a saucepan of simmering water, uncovered, for 5 minutes; remove the sausages and cool for 5 minutes; cut each sausage into four even pieces.
• 2 to make the dressing, combine all the ingredients in a jug and mix well.
• 3 alternating with each, thread three sausage pieces and two pieces each of capsicum, tomatoes and haloumi onto 12 skewers.
• 4 heat a large oiled (preferably non-stick) pan over a high heat; add the skewers; cook in batches, brushing with dressing and turning occasionally, for about 5 minutes, or until browned and heated through.
• 5 arrange the haloumi, sausage and pesto skewers on baby rocket leaves or baby spinach leaves and top with shaved parmesan to serve.
• 6 note: cooking the sausages in water before grilling or bbqing ensures that they don't burn on the outside before cooking all the way through. if you are using wooden skewers, pre-soak them in water.