Zucchini Kebabs with Cashew Cream & Seeds
/
Zucchini Kebabs with Cashew Cream & Seeds
Recipe By Courtney Roulston
Ingredients
4 medium green zucchini, sliced into 1.5 cm rounds
3 tbsp Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
⅓ cup pomegranate seeds to serve
⅓ cup mint leaves to serve
Seed Mix
1 tbsp sesame seeds
1 tbsp pumpkin seeds, roughly chopped
1 tsp ground sumac
1 tsp whole cumin seeds
Cashew Cream
¾ cup raw almonds, soaked in boiling water for 1 hour
2 tbsp Squeaky Gate white balsamic vinegar
2 tsp Coles finest pure Canadian maple syrup
½ clove garlic
Method
Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.
Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.
Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.
Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.
