Spiced Vegetable Brochettes with Red Pepper and Chick Pea Dip

Name: Spiced Vegetable Brochettes with Red Pepper and Chick Pea Dip
Yield: 4 servings
Ingredients: 100 g PURE SPREAD; ½ AUBERGINE CUT INTO 25MM CUBES; 2 COURGETTES (THICKLY SLICED); 8 NEW BABY POTATOES (COOKED & HALVED); 1 RED OR ORANGE PEPPER (DE-SEEDED & CUT INTO 25MM DICE); 8 BUTTON MUSHROOMS; 1 HANDFUL OF FRESH CORIANDER LEAVES TO GARNISH (OPTIONAL); 1 tbsp LEMON OR LIME JUICE; 1 tbsp TOMATO PUREE; 1 tsp GROUND CORIANDER OR MILD CURRY POWDER; SALT & GROUND BLACK PEPPER, TO SEASON; 8 SMALL BAMBOO SKEWERS, SOAKED IN WATER

Quick and simple, with a zesty delicious twist.

Yields4 ServingsTotal Time25 minsDifficultyIntermediate

SPICED VEGETABLE BROCHETTES WITH RED PEPPER AND CHICK PEA DIP

Ingredients

100 g PURE SPREAD

½ AUBERGINE CUT INTO 25MM CUBES

2 COURGETTES (THICKLY SLICED)

8 NEW BABY POTATOES (COOKED & HALVED)

1 RED OR ORANGE PEPPER (DE-SEEDED & CUT INTO 25MM DICE)

8 BUTTON MUSHROOMS

1 HANDFUL OF FRESH CORIANDER LEAVES TO GARNISH (OPTIONAL)

1 tbsp LEMON OR LIME JUICE

1 tbsp TOMATO PUREE

1 tsp GROUND CORIANDER OR MILD CURRY POWDER

SALT & GROUND BLACK PEPPER, TO SEASON

8 SMALL BAMBOO SKEWERS, SOAKED IN WATER

Method

Place Pure spread into a bowl and add the lemon or lime juice, tomato puree, coriander or curry powder. Season and mix well.

Thread the prepared vegetables onto the skewers. Place the skewers onto a baking sheet and brush all over with the spiced Pure spread.

Place in a hot oven for 15 minutes or grill for 8 minutes basting them from time to time.

Serve with Red Pepper and Chick Pea Dip and cooked rice.

Tips: Ideal for barbecue cooking if wrapped in foil.