1. 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. 2. To make the dressing, combine all the ingredients in a jug and mix well. 3. Alternating with each, thread three sausage pieces and two pieces each of capsicum, tomatoes and haloumi onto 12 skewers. 4. 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. 5. Arrange the haloumi, sausage and pesto skewers on baby rocket leaves or baby spinach leaves and top with shaved parmesan to serve. 6. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
