Vegetable kebabs with spiced grapefruit sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Florida pink grapefruit; peeled and | |
| ; segmented | ||
| 3 | Courgettes; topped and tailed, | |
| ; cut into 1 inch | ||
| ; lengths | ||
| 8 | ounces | Button mushrooms |
| 2 | Tomatoes; quartered | |
| 1 | tablespoon | Vegetable oil |
| 4 | tablespoons | Fromage frais |
| 3 | tablespoons | Mayonnaise |
| 1 | teaspoon | Vegetarian Worcestershire sauce |
| 1 | tablespoon | Tomato pur‚e |
| 1 | Clove garlic; crushed | |
| 1 | Florida pink grapefruit | |
| Salt and ground black pepper | ||
Directions
FOR THE KEBABS
FOR THE SAUCE
1. Thread the prepared grapefruit, courgettes, mushrooms and tomatoes on to skewers and lightly brush with oil. Place under a grill and cook under a medium heat for 8 minutes, turning frequently.
2. Mix together in a bowl the fromage frais, mayonnaise, Worcestershire sauce, tomato pur‚e, garlic and juice from half the grapefruit. Season to taste.
3. Segment the remaining half grapefruit, roughly chop it and add to the sauce.
4. Serve the kebabs on a bed of rice accompanied by the sauce.
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