Haloumi, Sausage And Pesto Skewers

• 9 thick beef sausages
• 1 1/2 green capsicum or 1 1/2 red capsicums, cut into 24 pieces
• 24 cherry tomatoes
• 1.5 (250 g) blocks halloumi cheese, cut into 24 cubes
• baby rocket or baby spinach leaves, to serve
• shaved parmesan cheese, to serve
• Dressing
• 2 tablespoons olive oil
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons traditional basil pesto

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.

beef sausages, green, tomatoes, halloumi cheese, baby rocket, parmesan cheese, dressing, olive oil, lemon rind, lemon juice, traditional basil pesto

Taken from www.food.com/recipe/haloumi-sausage-and-pesto-skewers-386429 (may not work)