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Rosemary Beef Skewers with Bean Salad

This gorgeous beef dish is perfect for spring evenings or summers spent around the BBQ.

Rosemary Beef Skewers with Bean Salad

Serves 2-3

1 pack Silver Fern Farms Beef Stir-Fry
4 rosemary stems
juice of ½ lemon, plus lemon wedges to serve
1 capsicum, cut into chunks
1 red onion, cut into chunks
olive oil, to drizzle
sugar snap peas, trimmed and blanched
green beans, halved and blanched
1 small red onion, thinly sliced
rosemary salt, to serve

Remove most of the leaves from rosemary stems. Grind leaves, adding enough lemon juice to make a paste. Season.

Thread beef onto rosemary stems with alternate chunks of capsicum and red onion. Drizzle oil over skewers; spread over rosemary mixture. Cook on barbecue for several minutes each side or under the grill on medium, turning after a few minutes. Toss sugar snap peas, beans and red onion together. Serve skewers with beans and rosemary salt.

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