Rocket & Roses Griddled Veggie Skewers with Fresh Thai Inspired Sauce
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
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Ingredients

  • For the sauce
  • 3 garlic cloves, micro-grated
  • 2 " piece of fresh ginger, micro-grated
  • 1 Birds Eye red chilli with seeds, finely chopped
  • 1 lg spring onion, finely chopped
  • 1 stick of lemon grass, trimmed and minced
  • 1/2 tin of coconut milk
  • 1/2 tsp agave syrup
  • 1 kaffir lime leaf, finely minced
  • 3 tbsp Whole Earth crunchy peanut butter
  • juice of one large fresh lime
  • 2 tbsp fresh coriander leaves, chopped
  • small handful of coriander leaves torn for scatterings over finished dish
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  • Veggies for skewers
  • 1 large courgette, cut into bitesize chunks
  • 1/2 large red bell pepper, cut into uniform chunks
  • 1/2 large orange bell pepper, cut into uniform chunks
  • 4 small shallots, peeled and cut into halves
  • 6 red radish, trimmed and halved
  • 9 sugar snap peas, trimmed and halved
  • 8 baby sweetcorn, trimmed and cut into chunks

Instructions

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