| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
|
Florida pink grapefruit; peeled and |
|
|
; segmented |
| 3 |
|
Courgettes; topped and tailed, |
|
|
; cut into 1 inch |
|
|
; lengths |
| 8 |
oz |
Button mushrooms |
| 2 |
|
Tomatoes; quartered |
| 1 |
tb |
Vegetable oil |
| 4 |
tb |
Fromage frais |
| 3 |
tb |
Mayonnaise |
| 1 |
ts |
Vegetarian Worcestershire sauce |
| 1 |
tb |
Tomato pur.e |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Florida pink grapefruit |
|
|
Salt and ground black pepper |
INSTRUCTIONS
FOR THE KEBABS
FOR THE SAUCE
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 pur.e, 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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