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
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
- Vegan
Nutrition: Per serving
- kcal295
- fat20g
- saturates3g
- carbs15g
- sugars12g
- fibre8g
- protein9g
- salt0.1g
Ingredients
- 3½ tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 1 tsp chilli flakes
- 3 rosemary sprigs, finely chopped
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 Portobello mushrooms, each cut into quarters
- 4 peaches, destoned, each cut into quarters
Peach
pee-chSweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 2 large courgettes, each cut into 8 chunks
Courgette
corr-zjetThe courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 large red onions, each cut into 8 wedges (leave the root on)
- 1 avocado
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 lemon, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tsp wholegrain mustard
- large bag rocket, watercress and spinach salad
Rocket
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 2 tbsp toasted mixed seeds
You will need
- 8 metal skewers
Method
Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, 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.
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.
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.
Comments, questions and tips