Method

Put the mustard, shallots, garlic, orange juice, oil, SPLENDA® Granulated and pepper in a shallow dish. Stir. Add the beef and turn to coat. Cover and put in the fridge overnight to marinate, turning meat once in the marinade.

Drain the beef, reserving the marinade. Thread about three pieces of meat and two pieces of capsicum onto each of 12 small bamboo skewers. Place on a plate and set aside.

Rocket and sweet potato salad: Microwave or steam the sweet potato and corn until tender. Drain well. Set aside to cool. Put the rocket leaves, tomatoes and cucumber in a large bowl. Add the sweet potato, corn and dressing. Toss to coat.

Meanwhile, preheat a barbecue grill or plate on medium-high. Spray the kebabs with cooking spray. Add to the barbecue and cook for 2-3 minutes each side, brushing once with the reserved marinade, or until just cooked.

Serve the kebabs with the rocket and sweet potato salad.