Method
Ingredients
Ingredients
- 2 packs Tilda Coconut, Chilli, Lemongrass Steamed Basmati
- 2 tbsp Peanut Butter or nut butter of your choice
- 1 garlic clove, peeled, crushed
- 1 5cm piece ginger root, peeled and grated
- 2 tbsp Gluten free soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 tbsp clear honey
- 1-2 tbsp warm water
- 600g of vegetables cut into chunks – we like button mushrooms, peppers, courgettes, babycorn and red onions
- 2 spring onions sliced (optional)
- Handful toasted nuts of your choice, cashews or peanuts etc
Method
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Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil honey and warm water to a smooth paste
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Prepare the vegetable skewers by alternating chunks of vegetables– we used small skewers or you can use the larger wooden ones. Makes 16 small or 8 large skewers
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Lightly brush with oil and place the skewers under a medium grill for 5-8 minutes turning regularly – once the vegetables begin to soften brush with the satay sauce
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Continue to grill, brushing with the sauce and turning until the vegetables are softened and lightly browned
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Serve on a bed of the cooked rice topped with the spring onions and toasted nuts
