recipe

Plant-based skewers, red cabbage salad and fresh naan bread

The BBQ season is upon us so we have put our heads together and created a no-meat BBQ recipe.

30 min

Serves 4 people

Ingredients

For the naan bread with herb oil

400 g self-rising baking flour

300 g full-fat yoghurt

7 g salt

100 ml olive oil

1 clove of garlic

2 tsp za'atar

salt and pepper

For the salad

1 fennel

1/4 red cabbage

radishes

2 celery stalks

2 large carrots

1 red onion

2 tbsp coarse sea salt

zest of 1 lemon

1 tbsp roasted fennel seeds (quickly toasted in a dry pan)

1 tsp fresh dill

1 tbsp fresh chives

1 tbsp flat-leaf parsley

For the dressing

2 egg yolks

35 g English mustard

20 ml white wine vinegar

2 tsp sugar

juice of 1 lemon

5 crushed garlic cloves

350 ml vegetable oil

cayenne pepper

For the skewers with fresh dip

8 plant-based skewers

1 carton of sour cream

1 garlic clove

1 handful of flat-leaf parsley and mint

Preparation

Step 1

Make the naan bread

Knead a supple dough from the flour, yoghurt and salt, then divide into 8 equal pieces. Roll out each piece on a floured work surface. As you are doing this, heat up a griddle pan.

Mix a crushed garlic clove and the za'atar together with the olive oil and season with salt and pepper.

Place a portion of dough onto the hot griddle pan and brush with the herb oil. Cook the naan bread on one side for 2 to 3 minutes until golden brown, then turn it over. Brush the other side with the herb oil and cook for a further 2 to 3 minutes..

Step 2

Make the red cabbage salde

Remove the outer leaves of the fennel and cabbage. Finely chop the cabbage, radishes, fennel, carrots, celery and onion using a sharp knife or mandolin.

Place the chopped vegetables into a large bowl, stir in the salt and set aside for 20 minutes.

In the meantime, prepare the dressing. Add egg yolk, mustard, vinegar, sugar, lemon juice and garlic to a food processor and blend. Slowly pour in the oil while the food processor is running, until the mixture forms a mayonnaise. Season with cayenne pepper.

Rinse the chopped vegetables under a cold tap for about 2 to 3 minutes, then pat them dry. Arrange the vegetables in a large bowl and add the lemon zest, fennel seeds and herbs. Season the salad with the mayonnaise dressing, stirring well.