Hot, Medium or Mild?
Peri Peri Skewers with Steam Roasted Potatoes and Flatbreads
We have Gaz from Avant-Garde Vegan to thank for this dinner. The starting point of the dish is the homemade peri peri sauce comprising of roasted red peppers, chillies, red onion, garlic, lemon, vinegar, olive oil, and a mix of herbs and spices. You can make it as mild or as hot as you like, we went for a 'medium' kick. The sauce is then used to coat your skewers.
Our skewers were courgette, red onion, red pepper, button mushrooms and firm tofu but go for what you like, the possibilities are endless, just make sure they are all cut to a similar size to ensure even cooking. These skewers would be great barbecued but, given it is still winter, we opted to oven bake them, with a quick browning under the grill to finish them off.
Steam roasted potatoes (we used vegetable stock instead of wine) were served on the side along with a simple salad, some reserved peri peri sauce for dipping, and a couple of Gaz's tasty flatbreads. Vegan or not, you're going to love this dish.