Red pepper 1 large, deseeded and cut into bite-sized pieces
Baby corn 12
Spring onions 6, trimmed and cut into 5cm (2in) lengths
Sunflower oil 3 tbsp
Sesame oil 2 tsp
Sweet chilli sauce 4 tbsp
Little Gem lettuces 2 large, trimmed and quartered lengthwise
Barbecued meats to serve (optional)
Heat the barbecue. Meanwhile, put potatoes in a small pan, cover with water, add a pinch salt and bring to boil. Cook for 7-8 minutes until just tender but not soft. Drain and leave to cool.
Bring another pan of water to boil and cook pepper and baby corn for 3-4 minutes until just tender but not soft. Drain and cool.
Thread potatoes, peppers and spring onions onto 4 long skewers, cover and chill until ready to cook. Arrange corn on a piece of foil with edges folded up and chill until ready to cook.
Mix oils with chilli sauce and brush over vegetable skewers and the cut side of lettuce halves. Cook the skewers over hot barbecue coals, turning and basting frequently, for 4-5 minutes until lightly charred and tender. Cook corn on foil for 4-5 minutes. Cook lettuce for 1-2 minutes. Serve immediately to accompany barbecued meats, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
Strictly Necessary Cookies