1 Vegan kebabs with avocado dressing
SERVES 4 PREP 30 mins COOK 10 mins EASY V
Mix 3 tbsp olive oil with 2 garlic cloves, crushed, 1 tsp chilli flakes and 3 rosemary sprigs, finely chopped. Cut 4 portobello mushrooms into quarters, then stone 4 peaches and cut these into quarters too. Cut 2 red onions into eight wedges each, and cut 2 large courgettes into eight chunks each. Thread alternate pieces of the veg and fruit onto eight metal skewers – you should be able to get two pieces of everything on each. Brush the kebabs with the flavoured oil and season, then set aside. The kebabs can be made a day ahead and chilled. Heat a barbecue or the grill to its highest setting. Meanwhile, blitz 1 avocado, stoned and peeled, the juice of 1/2 lemon and 50ml water until smooth. Season. Whisk the juice of 1/2 lemon with 1/2 tbsp olive oil and 1/2 tsp wholegrain mustard, then toss with a large bag of rocket salad and 2 tsp toasted mixed seeds. Barbecue or grill the skewers for 4-5 mins on each side, or until cooked through and charred. Pile onto a platter and serve with the avocado dressing and salad on the side.
GOOD TO KNOW vegan • healthy • low cal • folate • fibre • vit c • 4 of 5-a-day • gluten free
PER SERVING 295 kcals • fat 20g • saturates 3g • carbs 15g • sugars 12g • fibre 8g • protein 9g • salt 0.1g
2 Crispy chicken & smashed avocado baps
SERVES 4 PREP 30 mins COOK 10 mins EASY
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