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Rump & Haloumi Kebabs with Pineapple Salad

  • Meat Beef
  • Cut Rump

Provided by Rod Leaver, Edge Hill Butchery, Edge Hill, Queensland

Ingredients

Ingredients

  • 500g rump steak, trimmed
  • 200g packet haloumi
  • Olive oil
  • Salt & pepper

Salad

  • 1 medium pineapple peeled, cored, and diced
  • 3 Lebanese cucumbers, roughly chopped
  • 1 red capsicum, diced
  • 2 tsp lime juice
  • 1/2 cup coriander leaves
  • 3 cups rocket leaves

Preparation

Method

  1. For the salad, combine pineapple, cucumber, red capsicum, lime juice and a splash of olive oil in a large bowl. Stir well. Add coriander and rocket leaves and toss.
  2. Cut rump and haloumi into similar sized cubes. Thread onto 8 skewers, brush with oil and season with a good crack of pepper.
  3. Preheat barbecue or a heavy-based pan to high. Cook skewers for 2 mins, turn once and cook a further 2 mins. Transfer to a serving plate and serve with pineapple salad.