INGREDIENTS
500g rump steak, trimmed
200g packet haloumi
Olive oil
Salt & pepper
SALAD
1 pineapple peeled, cored, and diced
3 Lebanese cucumbers, roughly chopped
1 red capsicum, diced
2 tsp lime juice
½ cup coriander leaves
3 cups rocket leaves
METHOD
- 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.
- Cut rump and haloumi into similar sized cubes. Thread onto 8 skewers, brush with oil and season with a good crack of pepper.
- 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.
TIPS
- Switch rump for a flat iron steak.
- Switch fajita seasoning for taco seasoning.
- Leftover fajita mixture and toppings make a great salad for lunch the next day.
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