SPICY VEGETABLE SKEWERS

Serves 2 (makes 4 skewers) Ready in 20 minutes

“These are the perfect addition to any barbecue – they take just a few minutes to prepare and, thanks to the gochujang in the marinade, pack in loads of delicious spicy flavour.”

INGREDIENTS

For the marinade

• 1 tbsp gochujang

• 1 tbsp sesame oil

• 1 tbsp tamari

• 2 cloves garlic, crushed

• 2 tbsp tomato concentrate

• A pinch of salt

• 1 tbsp mirin

For the vegetable skewers

• 1 courgette, trimmed

• 1 red pepper

• 1 yellow pepper

• 1 aubergine

For the yoghurt dressing

• 100g/4oz vegan natural yoghurt

• 2 tbsp chopped fresh coriander

• Salt

• Juice of ½ lemon

To serve

• Naan or pitta bread, warmed through

• Sprigs of fresh watercress

1. Fire up the barbecue or preheat the oven to 200°C, 400°F, Gas 6. If using wooden skewers, soak in cold water for 20 minutes to prevent burning during cooking.

2. Mix the marinade ingredients together.

3. Chop the veg into evenly sized chunks (removing the pith and seeds from the peppers) and coat with the marinade before placing onto the skewers.

4. Roast in the preheated oven for 15 minutes, turning occasionally, until cooked through, or on the BBQ coals for 7-9 minutes, turning and basting with a little of the marinade.

5. Mix the yoghurt dressing ingredients together and spoon into a small bowl.

6. Lay out the bread on a serving board and top with the watercress followed by the skewers, with the dressing served on the side.