Vegetable Skewers with Green Dipping Sauce
- 200g halloumi, cubed
- 150g oyster mushrooms
- 200g exotic tomatoes
- 4 baby brinjals, halved
- 80g radishes
- 3 quartered baby beetroots
- 80g sugar snap peas
- 3 – 4 tbsp olive oil
- Sea salt and freshly ground black pepper
- 4 – 6 kale leaves, stems remove
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 tbsp olive oil
- 1 clove garlic, crushed
- Thick Greek-style yoghurt
- Black sesame seeds
Thread the cubes of halloumi and variety of vegetables onto soaked wooden skewers. 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.
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.
Fold a few tablespoons of the green dipping sauce into yoghurt. Serve the skewers with crispy kale for garnish and crunch. Sprinkle the sesame seeds over the green dipping sauce and vegetables.