Mix all the glaze ingredients together in a bowl. Divide the vegetables between 4 skewers and brush with the glaze.
Meanwhile, mix all ingredients for the salsa together and set aside for the flavours to infuse.
Heat the BBQ or a grill to high. Grill the skewers, turning every couple of minutes until beginning to char and the vegetables are forgiving, you don’t want them too soft so keep an eye on them.
Serve hot with the salsa and flatbreads for making the ultimate vegan sandwich!
3 cups Potatoes, cut into 1.5” chunks and par boiled
2 Red Onions, cut into quarters
Bunch of Radish
3 Courgettes (Zucchini), cut into 1” chunks
2 tbsp White Miso
3 tbsp Sesame Oil
1 tbsp Maple Syrup
Watercress Sweetcorn Salsa
1 can Sweet Corn
1 Red Onion, finely chopped
4 tbsp Watercress, finely chopped
1 oz Cilantro, finely chopped
1 Red Chilli, finely chopped
1 Lime, zest and Juice
4 tbsp Raw Peanuts, toasted at 160C for 15 minutes
1 tbsp Soy
1 tbsp Sesame Oil