Vege kebabs

Tamara West

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

Directions

1. Boil potatoes in salted water until just cooked, drain and allow to cool.
2. Pull apart bok choy leaves, wash thoroughly then cook in boiling salted water for 1 minute.
3. Plunge into iced water and drain on paper towels. Slice into thick strips and roll up to form 8 scrolls.
4. Slice haloumi into 8 thick rectangles. Cut top and bottom off capsicum, cut in half, remove seeds, then slice into 8 rectangles.
5. Thread on to skewers, potato, haloumi, cherry tomato, capsicum and lastly bok choy scrolls.
6. 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.
7. Serve with hot sweet honey mustard dressing, drizzled over the top.
8. 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.