Mushroom Skewers

“This is a super quick dish, perfect for a weeknight dinner. The tomato sauce is amazing....we recommend you make double the sauce as it keeps so well and you will want more of it!”

Prep time - 15 minutes

Cook time - 15 minutes

Difficulty - Easy

Serves / makes - 2 portions

Ingredients

Makes enough for 1 person

1 courgette, cut into 1cm rounds

1 pepper, seeds and stalk removed, cut into chunks

8 medium sized flat mushrooms, stalks removed

2T tamari

2T water

4 tomatoes, sliced horizontally, discard the top and bottom pieces

50g sun dried tomatoes

1T fresh thyme leaves

20g black olives

1/2 a garlic clove

2T lemon juice

2T water

Salad leaves (I used gem lettuce and red chicory)

1/2 a lemon, cut in slices

Extra virgin olive oil

Salt

A few toasted pinenuts

Equipment

Baking tray

Large bowl

Jug

Hand blender

Skewers

Method

Heat your oven to 200c/390f/GM6.
Mix the courgette and peppers with a splash of the oil, lay on a baking tray.
Mix the tamari and 2T water in a large bowl, add the mushrooms, dip each one in the marinade and place on a baking tray.
Cook the vegetables for around 15 minutes until you can put a fork in them.
Blend the sun dried tomatoes, thyme, olives, garlic, lemon juice and water with a handblender.
Mix the salad leaves, place these on your plate with the lemon slices, scatter with oil, salt and pinenuts.
Once the veggies are cooked load up your skewers with a mushroom at each end. Place them on the salad with the sauce.