Haloumi, Sausage And Pesto Skewers - cooking recipe

Ingredients

9 thick beef sausages
1 1/2 green capsicum or 1 1/2 red capsicums, cut into 24 pieces
24 cherry tomatoes
1.5 (250 g) blocks halloumi cheese, cut into 24 cubes
baby rocket or baby spinach leaves, to serve
shaved parmesan cheese, to serve
Dressing
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons traditional basil pesto

Preparation

Cook the sausages in a saucepan of simmering water, uncovered, for 5 minutes; remove the sausages and cool for 5 minutes; cut each sausage into four even pieces.
To make the dressing, combine all the ingredients in a jug and mix well.
Alternating with each, thread three sausage pieces and two pieces each of capsicum, tomatoes and haloumi onto 12 skewers.
Heat a large oiled (preferably non-stick) pan over a high heat; add the skewers; cook in batches, brushing with dressing and turning occasionally, for about 5 minutes, or until browned and heated through.
Arrange the haloumi, sausage and pesto skewers on baby rocket leaves or baby spinach leaves and top with shaved parmesan to serve.
NOTE: Cooking the sausages in water before grilling or BBQing ensures that they don't burn on the outside before cooking all the way through. If you are using wooden skewers, pre-soak them in water.