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Plant-Based Skewers, Red Cabbaged 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.

Plant-Based Skewers, Red Cabbaged Salad, and Fresh Naan Bread


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
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



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.

Step 3

Make the skewers

Fry the plant-based skewers for 4 to 5 minutes over medium heat.

Combine the sour cream with the garlic, chopped parsley and mint.

Serve the plant-based skewers with the fresh dip, cabbage salad and fresh naan bread.

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