Beef and Haloumi skewers with chimichurri sauce

• Preparation Time: 30 Minutes
• Serving: Serves 2
• Difficulty: Easy

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

Ingredients:

• 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

Method:

• 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.

• 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.

• 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.

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

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

• 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.