Sometimes it’s great to have a change from salad and this is a little more substantial and hot — the chargrilling adds a nice flavour as the vegetables and cheese caramelise. These beaut little vege kebabs provide great texture and the perfect nutritional solution for a well-balanced addition to your barbecue meal. Simple and superb if you’re doing some quick saussies or steaks.
Vege kebabs
| 8 small | Gourmet potatoes, I used Perlas (Main) |
| 2 small | Baby bok choy |
| 200 g | Haloumi cheese |
| 1 | Yellow capsicum |
| 8 | Cherry tomatoes |
Honey mustard dressing
| 6 Tbsp | Dijon mustard |
| 2 Tbsp | Honey |
| 2 tsp | Sugar |
| 1 pinch | Salt |
| 1 Tbsp | White wine vinegar |
| ⅓ cup | Olive oil |
| 4 Tbsp | Fresh dill, finely chopped |
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Directions
- Boil potatoes in salted water until just cooked, drain and allow to cool.
- Pull apart bok choy leaves, wash thoroughly then cook in boiling salted water for 1 minute.
- Plunge into iced water and drain on paper towels. Slice into thick strips and roll up to form 8 scrolls.
- Slice haloumi into 8 thick rectangles. Cut top and bottom off capsicum, cut in half, remove seeds, then slice into 8 rectangles.
- Thread on to skewers, potato, haloumi, cherry tomato, capsicum and lastly bok choy scrolls.
- Lightly season with flaky sea salt, drizzle with a little olive oil and cook for 3-4 minutes on each side until caramelised and piping hot.
- Serve with hot sweet honey mustard dressing, drizzled over the top.
- To make the dressing, whisk together mustard, honey, sugar, salt and vinegar. Slowly whisk in olive oil until well incorporated into a smooth sauce. Add chopped dill and mix well.
