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Gado Gado Veggie Skewers

Gado-gado, literally “Mix-mix” in Indonesian, is traditionally a large mixed- veg salad served with a peanut sauce dressing. Try these skewers for a modern twist that’s just as flavoursome.

Prep: 30 mins
Cook: 10 mins
Serves: 2
    • 8 shallots, peeled
    • 1 red pepper, cored, deseeded and cut into chunks
    • 4 courgettes (preferably both green and yellow varieties)
    • 8 mushrooms
    • 3 tbsp. olive oil
    • 1 tbsp. lemon juice
    • 2 tbsp. coriander, chopped finely
    • pinch salt
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 red chilli, de-seeded and finely chopped
    • 1 tsp. minced ginger (or thumb of fresh ginger crushed)
    • 150ml peanut butter, crunchy
    • 2 tsp. runny honey
    • 3 tbsp. lemon juice
    • 300ml water
    • 1 bay leaf
    • 50g butter
    • Dash Blue Dragon Dark Soy Sauce
    • Dash White wine vinegar
    1. For the kebabs, prepare vegetables as follows: Cut the pepper and courgettes into 2cm/¾in size pieces. Halve mushrooms. Mix olive oil, lemon juice, coriander, salt and pepper and use to marinate the vegetables. Leave to one side.
    2. To make the sauce, melt butter, sweat onion and garlic until soft, add all other sauce ingredients and cook on a low heat for 20 minutes stirring occasionally.
    3. Whilst the sauce is cooking, put vegetables on skewers. Place them onto a baking sheet or barbeque and grill until nicely browned and just cooked, approximately 5-10 minutes.
    4. Slide vegetables off skewers onto a plate, pour over a little of the peanut sauce and serve with plain rice. The remaining sauce can be put into a jug and served separately.

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