Spring Beef Skewer, Zucchini Psychedelic Roll

Ingredients For Beef Skewer

  • 200 g thick rump steak, cubed and fat removed
  • 4 mini green peppers
  • 4 mini yellow peppers
  • 8 red cherry tomatoes
  • 1 red onion, cut into wedges
  • 2 tbsp Malaysian palm oil
  • 1 tbsp ground paprika
  • salt & pepper

Ingredients For Zucchini Psychedelic Roll

  • 1 large green zucchini
  • 1 large yellow zucchini
  • 100 g goat cheese
  • 20 g spring onion
  • salt & pepper

Preparation Beef Skewer

  1. Preheat the grill to high heat or light the barbecue. Soak 8 wooden skewers for 10 minutes.
  2. Toss together the steak cubes, peppers, onion, oil and paprika. Season. Thread some meat and veg onto each skewer. Grill/barbecue for 8-10 minutes until tender and browned.

Preparation Zucchini Psychedelic Roll

  1. Slice the zucchini in thin strips along the long end of the squash. Season the zucchini slices with salt.
  2. In a food processor, combine the goat cheese and ricotta and a pinch of salt and blend it until you get a smooth puree.
  3. Lay down a sheet of plastic wrap on your counter and line up the zucchini on it, overlapping. Carefully spread the cheese mixture in a thin layer, then using the plastic wrap for support, roll up the zucchini, sushi style.
  4. Carefully remove the plastic wrap from the zucchini, keep the roll in a fridge for at least 30 minutes.
  5. Take out the roll from the fridge and serve together with the beef skewer.