These kebabs are great served over a salad platter for a summer supper, or pre-cook and then warm up on a BBQ. Make into burgers and freeze once cooked, for easy packed lunches.
If you can’t eat, or haven’t got eggs, replace in the recipe below with a tablespoon of chickpea flour and 1 tablespoon of water.
If you don’t have a grinder or food processor to mill the pumpkin seeds, look out for pumpkin seed butter, which is available in most whole food shops. Simply use this in place of the ground seeds.
These kebabs are great served over a salad platter. To add interest and to make the salad more filling, try adding roasted vegetables to your salad leaves. Pre-steam your preferred vegetables (e.g Brussels sprouts, green beans, squash), then toss in a crushed clove of garlic, some grated lemon rind and a drizzle of extra virgin olive oil. Place in a medium oven for 15 minutes, or until vegetables are soft and golden. NB Green beans will need less cooking to avoid them becoming burnt and dry.
Combine mashed beans and grated vegetables in a mixing bowl. Add herbs, spices and seasoning. Stir in the egg. Mould mixture around kebab sticks and place on an oiled baking tray and sprinkle with sesame seeds, patting them to say in place. Drizzle with a little more extra virgin olive oil. Place in the oven and bake at 180 for 40 minutes until golden. Serve with a crisp side salad and drizzle with lemon mayonnaise or creamy vegan dressing.
Combine all the ingredients, either in a food processor, or in a bowl and beating well. The dressing will become creamier as it absorbs the water, so make an hour before needed if possible.
If you don’t have a grinder to mill the seeds, look out for sunflower seed butter (like peanut butter but made with sunflower seeds) available in most whole food shops.
Drizzle over salads, cooked vegetables, whole grain rice or quinoa, veggie kebabs or burgers, and enjoy!