Ingredients
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1 red, 1 yellow and 1 orange Bell Peppers
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2 Red Onion
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2 medium Courgette
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7 oz (200 g) . baby button Mushrooms
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7 oz (200 g) baby plum or cherry Tomatoes
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6 tbsp Olive Oil
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3 tbsp jerk Spice
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2 tsp light Muscovado Sugar
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For the Salad
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1 small Celeriac
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2 crisp eating Apples
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⅓ cup (50 g) Sultanas
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1 tbsp Capers
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a small bunch of freshly chopped Parsley
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1 quantity egg-free Mayonnaise
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8 long, wooden skewers
Directions
I’ve teamed the zippy skewers up with a dreamy salad of crisp celeriac/celery root and apple, peppered with salty capers and sweet plump sultanas/golden raisins. Simplicity at its delicious best.
Steps
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1
Done
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Preheat the oven to 200˚C (400˚F) Gas 6. Push the prepared vegetables, mushrooms and tomatoes onto the skewers, alternating them as you go. Lay them on a large, flat sheet pan. |
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2
Done
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Mix the oil, jerk spice mix and sugar together in a bowl and brush this over the vegetables. Transfer the pan to the oven and roast for 15–20 minutes, until the vegetables are soft, but retaining a little bite. |
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3
Done
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To make the salad, peel the celeriac/celery root, cut it into slices and then into fine julienne. Transfer to a large bowl. Core the apples, cut them into similar sized strips and add to the bowl, together with the sultanas/raisins and capers. |
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4
Done
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Add the egg-free mayonnaise to the celeriac/celery root and apple salad and stir in the chopped parsley. Serve alongside the veggie skewers. |
