Ingredients

• 1 medium sized beef rump steak, trimmed
  
• 2 lamb loin chops
  
• 2 of your favourite Ziggys fresh sausages
  
• 2 ears corn
  
• 150g button mushrooms
  
• 1-2 zucchini, thickly sliced
  
• 2 vine-ripened tomatoes
  
• 1 head baby cos lettuce, quartered
  
• balsamic vinegar
  
• olive oil
  
• salt & pepper
  
• shaved parmesan, to serve
  

Method

1. Preheat barbecue to high. Brush steaks and chops with oil and season with a good pinch of salt. Cook steaks for 3 mins per side, chops for 2 mins per side, and sausages for 3–5 minutes until cooked through. Transfer meat to a platter and cover with foil to rest.
   
2. Thread mushrooms onto skewers. Brush zucchini slices and mushrooms with olive oil and season with salt and pepper. Barbecue veggies until tender and just-charred on the edges.
   
3. Arrange lettuce, tomato, and grilled veggies on a platter with the meat. Drizzle vegetables with balsamic vinegar and sprinkle with Parmesan shavings to serve.