This looks colourful and inviting on the table for guests or make a bowl for yourself, and take the left overs for lunch. Slice all of the vegetables in strips, roughly the same size, then roast them all together on a griddle or on a BBQ, which takes minutes. Then serve with some steak or haloumi and segments of lime.
You can also serve in fajitas to brighten up a wintery evening, or actually last week when it was non stop raining!
2 limes, cut into quarters
Baby sweetcorn x8 , or 2 x corn on the cob, cut in halves
Red, green and yellow peppers, cut into long strips
Avocado, cut into strips
Steak or Haloumi
Courgette, cut into strips, or peeled with a potato peeler into ribbons
3 spring onions, cut smaller than the strips
Griddle the strips of vegetables until they are softened and brown griddle marks on the outside.
Then place to one side, and griddle the strips of steak or haloumi until cooked to your preference.
Then place the romain lettuce on the outside of a large serving bowl, then in sections place the vegetables.
When cooked place the steak or the haloumi over the top. Give a few squeezes of lime and a sprinkle of salt and pepper. Then finish with a handful of spring onions scattered over the top and some jalapenos.