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Veggie kebab platter with chimichurri sauce

Veggie kebab platter with chimichurri sauce
Put this in the middle of the table and drizzle over our zingy, herby sauce
Serves 4  / 
Prep 15 mins  / 
Cook 20 mins

Ingredients

600g sweet potato, cut into chunks
4 Co-op sweetcorn cobettes, halved
25g flat leaf parsley, leaves and stalks
25g coriander, leaves and stalks
2 cloves garlic
1 green chilli, deseeded and roughly chopped
Zest and juice of 1 lime, plus lime quarters to serve
3 tbsp olive oil
225g Co-op long grain rice
2 peppers, red or yellow, cut into chunks
80g Co-op Feta, crumbled
8 wooden skewers, soaked in water for 30 mins

Method

Cook the sweet potato and sweetcorn cobettes in boiling water for 6-8 mins, until just tender

Drain and set aside

To make the chimichurri sauce, blitz the herbs, garlic, chilli, half the lime juice and zest, 2 tbsp of the oil and 4 tbsp water, then season

If you don't have a food processor, you can chop everything finely by hand

Heat 2 tbsp of the sauce in a pan, stir in the rice and pour over 350ml boiling water

Cover and cook gently for 12 mins

When the rice is cooked, remove from the heat but keep the pan covered

Meanwhile, heat the grill

Toss the sweet potato and sweetcorn with the mixed peppers in the remaining oil, then thread onto the skewers, finishing with a sweetcorn cobette on the end

Grill the kebabs for 10-15 mins, turning regularly

Stir the remaining lime zest and juice into the rice, then tip onto a platter

Top with the veggie skewers, the Feta, the rest of the chimichurri sauce, and the lime quarters

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