Name: Vegan kebabs with avocado dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 3½ tbsp olive oil; 2 garlic cloves crushed; 1 tsp chilli flakes; 3 rosemary sprigs, finely chopped; 4 portobello mushrooms; 4 peaches destoned, each cut into quarters; 2 large courgettes each cut into 8 chunks; 2 large red onions each cut into 8 wedges (leave the root on); 1 avocado; 1 lemon juiced; ½ tsp wholegrain mustard; large bag rocket watercress and spinach salad; 2 tbsp toasted mixed seeds; 8 metal skewers

Vegan kebabs with avocado dressing

Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing

40 min total 30 min prep 10 min cook 4 295 cal

Instructions

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1 Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of portobello mushrooms, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
2 Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.
3 Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.