1. Combine the parsley, mint, garlic, eschalot, anchovies and chilli in a food processor and process to a rough paste. Add the olive oil a little at a time and pulse to a coarse sauce. Stir through the honey, juice and vinegar. Set aside. 

2. Cut the chicken thighs into 3cm cubes and thread onto 4 metal skewers. Season with salt and pepper and drizzle with olive oil. Season the chops and steak and drizzle with more oil. 

3. Heat a hooded barbecue to high and grill the steak, chops and chicken skewers until cooked to your liking. Seasoning again with salt. Remove to a plate and drizzle with a little more oil, setting aside to rest. Reduce the heat and add the sausages, tomatoes and lemon halves. Turn the sausages frequently (keeping the hood down in between turns) but allow the tomatoes and lemon to roast. Remove sausages, tomato and lemon to a serving plate. 

4. Increase the heat to high again and flash the chicken, lamb and steak for about 30 seconds. Transfer to a serving plate. Slice the steak and serve your mixed grill with the salsa verde. 

Also try Adam Liaw's American spinach salad