Outdoor EATS

Get sizzling with delicious food for everyone!

SWEET AND SOUR PORK SKEWERS

1 Cut away skin from pineapple. Cut pineapple flesh lengthways into thirds. Trim core. Cut pineapple into 1cm-thick slices. Cut white ends of onions into 4cm lengths. Diagonally slice remaining green stems, reserve for garnishing.

2 Place pork pieces, oyster sauce and ginger in a large bowl. Season with salt and pepper. Toss to coat. Thread spring onions, pork, capsicum and pineapple alternately onto skewers.

3 Heat a lightly oiled, grill plate over a medium heat. Add skewers. Cook, turning regularly, for about 8 minutes, or until just cooked.

4 Meanwhile, heat sweet and sour sauce in a small saucepan over a medium heat until hot.

5 Serve skewers with rice and sauce. Garnish with reserved onions.

Top tips

Pork can be marinated overnight. Keep, covered, in the fridge. Pork can be replaced with chicken tenderloins, for a change.

ZUCCHINI, HALOUMI AND TOMATO MEDLEY SALAD

1 To make dressing, whisk all ingredients in a small jug until just combined. Season with salt and pepper.

2 Cut zucchini lengthways into thin ribbons. Cut haloumi lengthways into 1cm slices.

3 Toss zucchini and haloumi with olive oil in a large bowl. Season with pepper.

4 Heat an oiled barbecue grill plate over a high heat. Add zucchini. Cook for about 2 minutes on each side, or until charred and tender. Transfer to a plate. Cover to keep warm.

5 Add haloumi to same hot grill plate. Cook for about 2 minutes on each side, or until charred.

6 Meanwhile, make salad. Combine all ingredients in a large bowl.