This fun summer recipe is sure to entertain! Use Peter Bouchier’s Beef Polpettes to create a stunning dish that can be cooked over the grill, or better yet, a fire. Serve with a refreshing nectarine & radicchio salad to tie it all together as either an entrée or a main.
| Servings | 4 |
| Preparation time | 20 mins |
| Cooking time | 10 mins |
EQUIPMENT
- Grill plate or grill pan
INGREDIENTS
- 2 x trays Grass Fed Beef Spicy Polpettes
- 1 red onion, quartered and segments separated
- 1 yellow capsicum, seeded and sliced into 1 cm squares
- 2 zucchinis, sliced into 2cm rounds
- 10 long wooden skewers, soaked in water for 1hr prior to cooking
- 3 tbsp olive oil
- Salt and pepper
- Optional: vegetable oil spray
- For the nectarine salad:
- 4 radishes, quartered
- 2 cups radicchio leaves, loosely packed and torn
- Handful rocket leaves
- 1 firm yellow nectarine, cut into segments
- Handful basil leaves, torn
- 1 fresh mozzarella ball, torn
- Handful pine nuts
- ¼ cup lemon juice
- 3 tbsp olive oil
- 1 tsp flaky salt
- Freshly cracked black pepper
METHOD
- Combine sliced vegetables in a large bowl with olive oil, salt and pepper. Toss to coat. Assemble the skewers by alternating between the vegetables and polpettes. I like to do two vegetable slices, polpettes, and repeat until there are 4 polpettes per skewer. Gently squeeze the polpettes as you add them to the skewer to secure them and help them cook evenly.
- Spray skewers generously with vegetable oil spray and place over a low fire or hot embers. Cook for approximately 8 minutes, turning occasionally to ensure even cooking. Allow vegetables to char along the edges.
- For the salad, combine all vegetables, nectarine, mozzarella and pine nuts in a large bowl. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over the salad and lightly toss to coat.
- Serve alongside the warm, smoky beef polpettes and enjoy!
