Beef polpette skewers over the fire with a nectarine and radicchio sal – Peter Bouchier

Ingredients

• 2 x trays Peter Bouchier's 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
• 1 tsp flaky salt
• Freshly cracked black pepper