Time: 20 mins
Veggie barbecue skewers with coconut dressing
Serves: 4
You’ll need:
125 ml Alpro Soya Single
60 ml Alpro Coconut Unsweetened
1 tbsp of white balsamic vinegar
1/2 tbsp of agave nectar or maple syrup
Pinch freshly ground pepper
Pinch of salt
4 thick slices of walnut bread
1 courgette
12 sun-dried tomatoes
12 artichoke hearts
A few basil leaves
12 olives
100 g of rocket salad
Method:
- To make the coconut dressing, mix together the Alpro Soya Single, Alpro Coconut Unsweetened, white balsamic vinegar and agave nectar or maple syrup. Season to taste with freshly ground pepper and salt.
- Cut or tear the thick slices of walnut bread in equal parts and toast these bread pieces until golden.
- Then, cut thin slices of courgetti and cut the artichoke hearts in half. Then season them with freshly ground pepper and salt.
- Take 12 large barbeque skewers and stick alternately the courgette pieces, the bread pieces, halved artichoke hearts, sundried tomatoes, basil and on the stick. Making 3 skewers per person.
- Serve the veggie barbeque skewers on a plate with rocket salad and pour over the coconut dressing.