River Cottage

These vegetable kebabs are best barbecued but work just as well on the grill

Serves 6

• 3 large courgettes
• 3 large fennel
• 12 – 18 baby onions

For the herby oil

• 1 large bunch of parsley
• 1 large bunch of basil
• Zest of 2 lemons
• 1 litre olive oil

For the tahini dressing

• ½ garlic clove, crushed with a little coarse sea salt
• 2 tbsp light tahini (stir the jar well first)
• Finely grated zest and juice of ½ lemon
• juice of ½ orange
• ½ tsp clear honey
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

1. Chop the veg to your own preference, but make sure that bits of courgettes are chopped twice the size of the fennel to allow for the difference in cooking times.

2. Place all the ingredients for the herby oil into a blender until you have a smooth consistency. Pass through a sieve and the oil should be green.

3. To make the tahini dressing, put the crushed garlic into a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper, and stir together well. The dressing may thicken and go grainy or pastey, but don’t worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed.

4. Barbecue or grill the kebabs, basting with the oil. Drizzle over the dressing and serve.