Ingredients
6 thick cut beef sausages, cut into quarters on an angle
250g halloumi cheese, cut into 3cm cubes
2 red onions, cut into thick wedges
1/4 cup olive oil
1/4 cup Beerenberg Australian Tomato Sauce
1 tbsp Beerenberg Blue Gum Honey
2 tsp soy sauce
8 metal skewers (or wooden skewers pre-soaked)
200g kale or cavolo nero, stems removed and torn
1 garlic clove, crushed
50g pine nuts, toasted
1 lemon, cut into wedges
Directions
Thread the sausage, halloumi and onion alternately onto the skewers until each is evenly filled. If you separate the onion layers a little before adding to the skewers, they will thread easily. Brush the skewers over all sides with 2 tbsp olive oil and season with pepper.
Prepare the glaze by combining the tomato sauce, honey and soy sauce in a small bowl and mixing until emulsified. Set aside near the BBQ.
Heat the BBQ flat-late or grill to medium heat. Cook the skewers for 14 minutes, turning every few minutes until the sausage is cooked through and the onion and halloumi cubes are lightly charred.
Brush the skewers generously with the tomato, honey and soy glaze, turning and basting every minute so the glaze layers up and caramelises without burning.
Wilt the kale on the hot flat-late for 45 seconds with the remaining 2 tbsp olive oil and the crushed garlic until just softened but still bright green and season with salt and pepper.
Pile the wilted greens across a large plate, scatter over the toasted pine nuts, then top with the skewers and serve with extra tomato sauce and lemon wedges.
