Veggie Meatball Kebabs With Fennel & Pumpkin Seed Slaw

If using skewers, soak them in water while you prep everything else.

Chop the courgette into 2cm discs and add into a bowl. Trim, peel, and grate the garlic onto the courgettes. Stir through the oregano, 2 tbsp olive oil, and season with salt and pepper. Toss well.

Now, it’s time to make the slaw: shave the fennel as finely as you can into a bowl. Add the lemon zest and juice along with 1 tbsp of olive oil, toss and use your hands to massage the lemon juice into the fennel. Roughly chop the parsley and toss into the slaw. Finally, add the toasted pumpkin seeds along with a big pinch of salt and pepper, set aside.

Heat the oven grill to its highest setting. Take each skewer and thread on the meatballs and courgettes, alternating between the two until you have three meatballs and three pieces of courgette on each skewer. Place them onto an oiled baking tray, slide under the grill for 10 mins, turning halfway, until the meatballs are cooked through and the courgettes are charred.

Whisk the mustard into the crème fraîche, season with salt and pepper and spread over plates or a platter. Top with the kebabs, serve the fennel slaw and flatbreads alongside.