Grilled vegetable skewers with watercress and sweetcorn salsa

From Suze Morrison’s latest round of recipes for The Watercress Company for World Vegan Day.

Serves: 4 as part of a meal
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

700g Potatoes, cut into 4cm chunks and par boiled
2 Red Onions, cut into quarters
A Bunch of Radish
3 Courgettes, cut into 3cm chunks
Baby Tomatoes

For the glaze: 

2 tbsp White Miso
3 tbsp Sesame Oil
1 tbsp Maple Syrup
1 tbsp Soy
1 tsp Hot Sauce

For the salsa: 

350g Tinned/ Frozen Sweetcorn, defrosted
1 Red Onion, finely chopped
50g Watercress, finely chopped
20g Coriander, finely chopped
1 Red Chilli, finely chopped
1 Lime, zest and Juice
50g Raw Peanuts, toasted at 160C for 15 minutes
1 tbsp Soy
1 tbsp Sesame Oil

Method:

1. Mix all the glaze ingredients together in a bowl. Divide the vegetables between 4 skewers and brush with the glaze.
2. Meanwhile, mix all ingredients for the salsa together and set aside for the flavours to infuse.
3. Heat the BBQ or a grill to high. Grill the skewers, turning every couple of minutes until beginning to char and the vegetables are forgiving, you don’t want them too soft so keep an eye on them.
4. Serve hot with the salsa and flatbreads for making the ultimate vegan sandwich!