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• 30 minutes

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• serves 2

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• Easy

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  A tasty combination of haloumi and beef are chargrilled to perfection in a meal ready in 30 minutes.

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 INGREDIENTS:

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• 180g haloumi

• 750g Coles Beef Rump Steak, fat trimmed, cut into 3cm cubes 

• Olive oil spray

• 1 cup flat-leaf parsley, plus extra to serve

• 1 garlic clove

• 1 tablespoon extra virgin olive oil

• 2 teaspoons dried oregano

• 4 red capsicums, halved

• 2 zucchini, sliced on the diagonal

• 400g can borlotti beans, drained, rinsed

• 1/2 brown onion, thinly sliced into rings

• 2 Coles Bakery Roasted Pumpkin Seed & Purple Wheat Panini, thinly sliced diagonally, chargrilled

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 METHOD:

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• Step 1 : Cut the halloumi crossways into 4 strips, then cut each strip into 6 slices. Thread the beef and haloumi onto 8 skewers (see Notes). Lightly spray with oil and season with pepper.

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• Step 2 : Process the parsley, garlic, vinegar, oil and oregano in a food processor until smooth – if the sauce is too thick, add a little water. Season. Transfer to a small bowl.

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• Step 3 : Preheat a barbecue grill or chargrill on high. Cook the capsicum, skin-side down, for 5 mins or until blackened. Transfer to a large bowl and cover with plastic wrap. Stand for 5 mins.

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• Step 4 : Meanwhile, cook the zucchini for 4-5 mins or until lightly charred and tender. Transfer to a large plate.

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• Step 5 : Peel the capsicum and tear into large strips. Add to the zucchini with beans and onion. Season and toss gently to combine.

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• Step 6 : Cook the skewers, turning, for 2 mins for medium rare or until cooked to your liking. Arrange over the capsicum mixture and drizzle with a little of the sauce. Serve with remaining sauce and extra parsley.

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