20 minute Veggie Skewers
This recipe is gluten-free and is also suitable for vegans
Preheat the oven to 200*C/400*F/Gas 6 Cooking time: 20 minutes
Wash hands before starting to cook.
Equipment: Pestle & mortar, large bowl, 4 skewers, frying pan, oven dish
1 garlic clove
Fresh rosemary (or any dried herb)
Eight cherry tomatoes
2 courgettes, top and tailed and cut into chunks
2 small red onions, peeled and quartered
I small pack of tofu or vegetarian halloumi cut into squares
1 tbsp honey
1 tbsp peanut butter
2 tsp soya sauce
1 tsp sweet chilli sauce
1. Crush garlic, rosemary, cumin seeds in a pestle and mortar. Add two glugs of olive oil and pour into a large bowl. Add lemon juice and stir. Add cherry tomatoes and courgette chunks and mix well. Carefully thread tomatoes, courgettes, tofu and quartered onions alternatively onto the two skewers. Wash hands.
2. Heat a large frying pan on a medium heat and add a glug of olive. When oil begins to shimmer lightly brown veggie skewers on all sides. Transfer to the oven proof dish. Mix honey, peanut butter, soya sauce, sweet chilli sauce together and brush over veggies. Cook in the oven for a further 15 minutes until soft and browned. Meanwhile boil rice with fresh herbs or make cous-cous and serve with a salad.