Rosemary sprig skewers

Take backyard barbies to the next level with this rosemary sprig skewers recipe. Choose your ingredients, then get threading!

12

10m

5m

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

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.

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.