Herby courgette and veggie meatball kebabs on a bed of mustardy and tangy crème fraîche served with fresh and zingy fennel slaw. Delicious.
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Serves
4
Vegetarian Meatball
Garlic
Dried Oregano
Courgette
Crème Fraîche
Dijon Mustard
Flatbread
For The Shaved Fennel Slaw:
Lemon
Parsley
Fennel
Pumpkin Seed
Olive Oil
Salt
Black Pepper
Serves
4
Vegetarian Meatball
Garlic
Dried Oregano
Courgette
Crème Fraîche
Dijon Mustard
Flatbread
For The Shaved Fennel Slaw:
Lemon
Parsley
Fennel
Pumpkin Seed
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
If using skewers, soak them in water while you prep everything else.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
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.
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