Tahini Satay Skewers

Recipe by Sarah Saleheen from Boho Eatery

SERVES 8

Photography by William Namuks

INGREDIENTS

1 packet bamboo skewers

1 aubergine, large

2 zucchini, medium

1 red onion, large

2 tsp sesame seeds, toasted

1 bunch coriander, leaves only – save stems for the marinade

Marinade:

½ cup tahini

½ cup plant milk of your choice

½ cup lime juice

¼ cup sesame oil

2 stalks lemongrass, chopped

1 bunch coriander stems

2 tbsp jaggery, grated

½ cup soy or tamari

2 tbsp garlic, grated

1 tbsp ginger, grated

2 tsp chilli flakes

½ tsp salt

METHOD

1. Soak the skewers in warm water

2. For the marinade, place all the ingredients in a blender and blend together; pour into a large bowl

3. Cut aubergines, zucchini and onions into 2 cm cubes and add them to the bowl with the marinade. Mix well to ensure that the vegetables are well coated and set aside for an hour.

4. Thread the vegetables, alternating between the three and place on a hot grill for 8-10 mins, turning regularly and brushing the cubes with the marinade

5. Heat through remaining marinade to serve on the side as a dipping sauce

6. Once all the skewers are cooked, garnish with toasted sesame seeds and coriander. Serve hot and enjoy!

OPTIONAL

Add cubes of halloumi, paneer or even chicken.