Steaks With Salsa Verde Haloumi Kebabs

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The ingredient of Steaks With Salsa Verde Haloumi Kebabs

• 250g small cherry tomatoes
• 250g pittas haloumi cut into sixteen cubes
• olive oil spray
• 4 beef t bone steaks
• salt freshly ground pepper
• barbequed corn cobs non obligatory to serve
• 1 three cup chopped fresh continental parsley
• 2 tablespoons chopped clean mint
• 2 tablespoons chopped sparkling basil
• 1 garlic clove beaten
• 1 three cup 80ml extra virgin olive oil
• 1 teaspoon masterfoods dijon mustard
• 1 tablespoon sparkling lemon juice
• 1 tablespoon tired capers finely chopped
• 1 teaspoon finely grated lemon rind

The Instruction of steaks with salsa verde haloumi kebabs

• ufeffsoak eight 20cm bamboo skewers in bloodless water for 1 hour
• combine the salsa verde ingredients in a small bowl set aside
• meanwhile preheat a barbeque plate thread three cherry tomatoes and two cubes of haloumi alternately on every skewer spray flippantly with olive oil spray steaks lightly with olive oil and season with salt and pepper
• cook the steaks for four 5 mins every aspect for medium or until cooked to your liking transfer to a plate and cowl with foil to rest cook the kebabs for about 1 minute on all sides or until the haloumi is golden and the tomatoes are tender divide the steaks and kebabs amongst serving plates place a dollop of salsa verde on every steak serve with barbequed corn cobs if desired

Nutritions of Steaks With Salsa Verde Haloumi Kebabs

fatContent: 783 681 calories
saturatedFatContent: 59 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 61 grams protein
sodiumContent: 157 milligrams cholesterol