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
- 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.