Barbecued halloumi, beef and vegetable skewers

With evening temperatures slowly dropping around in Australia, you might be looking for something a bit heartier to sink your teeth into, and this tasty recipe for barbecued halloumi, rump steak and vegetables is a winning combination. If you’re looking for a dressing to complement the skewers, consider the honey lime dressing.

Serves 3

Ingredients

• 500g rump steak, trimmed and cubed
• 150g haloumi, cut into 5cm cubes
• 1 red onion, cut into eighths
• 1 zucchini, sliced 5mm thick
• 12 large cherry tomatoes, leave whole or cut in half
• 6 bamboo skewers, soaked in water for 30 minutes

HONEY LIME DRESSING

• 1 lime, juiced and zested
• 1 tbsp honey
• 1 tbsp white wine or apple cider vinegar
• 2 tbsp olive oil

Method

1. Carefully thread steak, halloumi, onion, zucchini and tomatoes alternately onto each skewer.
2. Whisk all dressing ingredients together and season with salt and pepper. Set aside.
3. Preheat a chargrill or barbecue. Cook skewers for 2-3 minutes on each side.
4. Serve warm, drizzled with dressing, and paired with a salad and some fresh bread (if you like).