Vegan kebabs with avocado dressing

• olive oil↗3½ tbsp tbsp
• garlic cloves↗2

  crushed

• chilli flakes↗1 tsp tsp
• rosemary↗3

  sprigs, finely chopped

• portobello mushrooms↗4
• peaches↗4

  destoned, each cut into quarters

• large courgettes↗2

  each cut into 8 chunks

• large red onions↗2

  each cut into 8 wedges (leave the root on)

• avocado↗1
• lemon↗1

  juiced

• wholegrain mustard↗½ tsp tsp
• rocket↗large bag

  large bag (watercress and spinach salad)

• toasted mixed seeds2 tbsp tbsp
• metal skewers8

Step-by-step instructions

1. 1

   Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of portobello mushrooms, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.

2. 2

   Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.

3. 3

   Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.