Grilled potato & courgette kebabs

MAKES 12

PREP 20 MINS (PLUS MARINATING)

COOK 20 MINS

INGREDIENTS

• 12 baby potatoes • 3 courgettes, peeled into ribbons • ¼ cup olive oil

•2T lemon juice •1T parsley, chopped

• 14 thin slices of ham

•12 bamboo skewers, soaked

• parmesan dressing to serve

METHOD

1. Cook potatoes in boiling, salted water, 12-15 minutes, until just tender. Drain and cool.

2. In a bowl, combine courgette, oil, lemon juice and parsley. Season to taste and mix well. Set aside for 10 minutes.

3. Slice each potato into 3 even rounds. Add to a bowl with zucchini, tossing to coat.

4. Thread potato and weave courgette and ham alternately onto skewers.

5. Get the braai ready. Braai skewers for 4-5 minutes, turning until grill marks appear. Drizzle with parmesan dressing to serve.

6. DRESSING combine ½ cup egg mayonnaise, ¼ cup grated parmesan, 1T lemon juice and 1 small crushed garlic clove. Whisk to combine, and season to taste.