Grilled Vegetable Skewers with Watercress Salsa (V)

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

 700g Potatoes, cut into 4cm chunks and par boiled

2 Red Onions, cut into quarters

A Bunch of Radish

3 Courgettes, cut into 3cm chunks

Baby Tomatoes

 

Glaze:

2 tbsp White Miso

3 tbsp Sesame Oil

1 tbsp Maple Syrup

1 tbsp Soy

1 tsp Hot Sauce

 

Watercress Sweetcorn Salsa:

350g Tinned/ Frozen Sweetcorn, defrosted

1 Red Onion, finely chopped

50g Watercress, finely chopped

20g Coriander, finely chopped

1 Red Chilli, finely chopped

1 Lime, zest and Juice

50g Raw Peanuts, toasted at 160C for 15 minutes

1 tbsp Soy

1 tbsp Sesame Oil

 

Method:

  1. Mix all the glaze ingredients together in a bowl. Divide the vegetables between 4 skewers and brush with the glaze.

  2. Meanwhile, mix all ingredients for the salsa together and set aside for the flavours to infuse.

  3. Heat the BBQ or a grill to high. Grill the skewers, turning every couple of minutes until beginning to char and the vegetables are forgiving, you don’t want them too soft so keep an eye on them.

  4. Serve hot with the salsa and flatbreads for making the ultimate vegan sandwich!

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