| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 1 packet skewers
- 250 grams cherry tomatoes halved
- 200 grams zucchini cut into ½ inch thick slices
- 2 medium onion, red roughly chopped into large chunks
- 150 grams button mushrooms quatered
- 250 grams haloumi cheese cut into thin slices
- 1 large red capsicum cut into large chunks
- 200 grams chicken breast diced large (optional)
- butter for baking
Salsa
- 250 grams tomatoes diced
- 1 large onion, red finely diced
- 30 grams coriander finely chopped
- drizzle balsamic vinegar
Satay
- 1 cup peanut butter (no added sugar)
- 1 cup coconut milk
- 1 tsp garlic crushed
- 1 tbsp balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Salt to taste
- 1 tsp chilli flakes or powder (optional)
- lemon wedges (serve separately)
Ingredients
Salsa
Satay
|
Instructions
- Alternate skewer ingredients onto bamboo, being careful not to split vegetables.
- Place skewers in a baking tray with butter and bake in preheated moderate oven for 25-30 minutes.
- Combine all salsa ingredients in a bowl and drizzle with balsamic vinegar upon serving.
- In a saucepan on low heat, pour cream and warm through.
- Add peanut butter and stir to melt and combine.
- Add remaining ingredients, with balsamic vinegar and soy sauce being added incrementally until you reach desired balance of flavours.
- Plate up skewers with a side of salsa and a generous spoonful of satay. Serve with lemon wedges.
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