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Danielle Maupertuis

Executive Pastry Chef

Vegan desserts are easy to make, taste yummy and look fantastic

BBQ Pork Skewers with Grilled Cheese



  • 600g boneless pork leg, cubed
  • Juice of 3 limes
  • 4 cloves garlic, peeled and crushed
  • 1 teaspoon crushed black pepper
  • ½ teaspoon hot smoked paprika
  • 2 tablespoons olive oil
  • 3 tablespoons runny honey
  • 1 tablespoon whole grain mustard
  • Sea salt flakes
  • 2 blocks halloumi cheese
  • For the salad
  • 1 ripe honeydew melon, peeled, deseeded and cubed
  • 1 cucumber, peeled, deseeded and diced
  • 1 red chilli, deseeded and finely chopped
  • Small bunch mint, roughly chopped
  • Juice of 1 to 2 limes
  • Lime wedges, to serve

Tip the pork into a large bowl, cover with the lime juice, garlic, pepper, paprika and oil and toss to combine. Cover and refrigerate for 2 to 3 hours. Meanwhile soak the bamboo skewers in a bowl of cold water.

Preheat a barbeque or griddle pan until hot. combine the honey and mustard in a bowl and set aside. Thread the pork onto the skewers, sprinkle with salt and griddle for 2 to 3 minutes each side, brushing regularly with the honey-mustard glaze. Remove from the grill and set aside to rest. Cut the cheese in half lengthways to make four thick rectangles then thread onto bamboo skewers. Grill for 1 to 2 minutes on each side until golden brown and crisp. Meanwhile combine the ingredients for the salad and season to taste. Serve the pork skewers with the grilled cheese, melon salad and lime wedges.

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