Home » Barbecue » Vegan Kebabs & Peppery Salad
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Ref: 429
Heading: Barbecue
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Portobello mushrooms cut into 2 cm chunks
   2 courgette any colour cut into 2 cm chunks
   2 sweet/bell pepper any colour cut into 2 cm chunks
   2 red onion root & top removed then quartered
   2 tbsp  smoked paprika
   2 tbsp  fresh rosemary finely chopped
   2 garlic clove grated
   1 tsp  oregano dried
   1 lemon juice & zest
   4 tbsp  olive oil
   1 tsp  salt
   1 tsp  freshly ground black pepper
   120 g  rocket
   120 g  spinach
   120 g  watercress
   3 tbsp  toasted mixed seeds
   4 spring onion thinly sliced
   15 g  fresh parsley finely chopped
   4 tbsp  extra-virgin olive oil
   1 tbsp  lemon juice
   1/2 lemon zest
   1 garlic clove finely chopped
   1 tsp  water
   1/2 tsp  Dijon mustard
   1/2 tsp  salt
   1/2 tsp  freshly ground black pepper


  Step 1
Use long metal skewers on the barbecue for two reasons, wood/bamboo ones will burn even after soaking in water, the metal will transfer the heat to the centre of the veg.
  Step 2
Mix the marinade in a good sized bowl, break apart the onion leaves, add & coat the veg, leave the mushroom to last as they will soak in the marinade.
  Step 3
Push veg chunks on to the skewers changing type every time, when all done set aside.
  Step 4
Place all salad ingredients in a serving bowl.
  Step 5
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blitz with a stick/hand blender, if a blender is used it may thicken, if so loosen with a little water, keep any left over dressing in the fridge for a max of 2 weeks.
  Step 6
Dress the salad making sure to lift the toasted seed off the bottom of the bowl with them sticking to the leaves.
  Step 7
Barbeque the kababs for 3 to 5 mins a side or until nicely charred around the edges, pull off veg with a fork into a serving bowl or on the skewer.

Suggestion & Tips

Nice with a crusty bread dipped into extra olive oil & balsamic vinegar.
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