Rosemary skewers

Ingredients:

• 1 cauliflower, cut into florets
• 2 red onions, peeled and cut into cubes
• 2 courgettes, cut into bitesize chunks
• 100g button mushrooms
• 2 sweet potatoes, cubed
• 8 large, woody sprigs of rosemary
• 1 tsp Baharat spice
• Juice of half a lemon
• 1 tsp nigella seeds
• 4 tbsp harissa paste
• Pink salt and black pepper, to taste

Method:

1. Fill a small saucepan with water and bring to the boil. Par boil the sweet potato cubes for 7-8 minutes to soften slightly, then drain and set aside.
2. Using a metal skewer, create a single hole in each cauliflower floret, mushroom and piece of onion, sweet potato and courgette.
3. In a small bowl, mix together the harissa paste with the Baharat, lemon juice, nigella seeds, salt and pepper.
4. Working from the base of each sprig of rosemary upwards so as not to remove the leaves, begin threading the vegetables onto the rosemary stalks. Once all the vegetables have been skewered, rub each kebab generously with the marinate and allow to rest for 20 minutes.
5. Using either a griddle pan or a barbeque, cook the skewers for around 7 minutes on each side, turning halfway.
6. Serve with salad and tahini sauce.