Take backyard barbies to the next level with this rosemary sprig skewers recipe. Choose your ingredients, then get threading!
Serves1212
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
12 rosemary sprigs
1/2 rockmelon balls, seeded
250g pkt haloumi, cut into cubes
2 Coles Tasmanian Skin Off Salmon Portions, chopped
250g cherry tomatoes
220g cherry bocconcini
4 green olives
Basil pesto, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Pick leaves from the rosemary sprigs, leaving some leaves at one end. Use a melon baller to scoop balls from the rockmelon.
Step 2
Thread the rockmelon balls, haloumi, salmon, tomatoes, bocconcini and olives onto the rosemary sprigs.
Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 2-3 mins or until lightly charred and the salmon is just cooked through. Drizzle with pesto and serve with lemon wedges.
2 Coles Tasmanian Skin Off Salmon Portions, chopped
250g cherry tomatoes
220g cherry bocconcini
4 green olives
Basil pesto, to serve
Lemon wedges, to serve
Description
Take backyard barbies to the next level with this rosemary sprig skewers recipe. Choose your ingredients, then get threading!
Method
Step 1
Pick leaves from the rosemary sprigs, leaving some leaves at one end. Use a melon baller to scoop balls from the rockmelon.
Step 2
Thread the rockmelon balls, haloumi, salmon, tomatoes, bocconcini and olives onto the rosemary sprigs.
Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 2-3 mins or until lightly charred and the salmon is just cooked through. Drizzle with pesto and serve with lemon wedges.
