Serves 4
Ingredients
For the kebabs:
1 Florida pink grapefruit, peeled and segmented
3 courgettes, topped and tailed, cut into 1 inch lengths
8oz / 225g button mushrooms
2 tomatoes, quartered
1tbsp vegetable oil
For the sauce:
4tbsp fromage frais
3tbsp mayonnaise
1tsp vegetarian Worcestershire sauce
1tbsp
tomato purée
1 clove garlic, crushed
1 Florida pink grapefruit
salt and ground black pepper
Method
1.
Thread the prepared grapefruit, courgettes, mushrooms and tomatoes
on to skewers and lightly brush with oil. Place under a grill and cook
under a medium heat for 8 minutes, turning frequently.
2. Mix together in a bowl
the fromage frais, mayonnaise, Worcestershire sauce, tomato purée,
garlic and juice from half the grapefruit.
Season to taste.
3. Segment the remaining half grapefruit, roughly chop it and add to
the sauce.
4. Serve the kebabs on a bed of rice accompanied by the sauce.
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