Vegetable Skewers With Green Dipping Sauce

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Vegetable Skewers With Green Dipping Sauce
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 200g halloumi cheese, cubed
  • 150g oyster mushrooms
  • 200g exotic tomatoes
  • 4 baby eggplants, halved
  • 80g radishes
  • 3 quartered baby beetroots
  • 80g sugar snap peas
  • 3 – 4 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 4 – 6 kale leaves, stems removed
Green dipping sauce:
  • 180g kale leaves, stems removed
  • Sea salt
  • Juice and zest of half a lemon
  • 1 green chilli, chopped
  • 125g basil pesto
  • 4 tablespoons olive oil
  • 1 clove garlic, crushed
  • Thick Greek-style yoghurt
  • Black sesame seeds

  • Method

  • 1
    Thread the cubes of halloumi and variety of vegetables onto soaked wooden skewers.
  • 2
    Brush lightly with olive oil, season and grill on a Le Creuset 26cm Signature Square Skillet. Grill for 2 – 3 minutes on each side until slightly charred and cooked to your liking.
  • 3
    For the green dipping sauce, blend together all the ingredients in a food-processor. This will keep in a jar in the fridge for up to a week.
  • 4
    Fold a few tablespoons of the green dipping sauce into yoghurt.
  • 5
    Serve the skewers with crispy kale for garnish and crunch. Sprinkle the sesame seeds over the green dipping sauce and vegetables.