Gingered Maple Carrot Skewers with Spring Onion Coriander Dressing
Vegetables are wonderful on the barbecue, and these spiced skewers with bright and colourful marinades and dressings make for a colourful addition for the table.
Ingredients
4 large carrots
2 Tbsp maple syrup
2 tsp soy sauce
2 cloves of garlic, minced
3cm piece of ginger, peeled and finely grated
1 Tbsp vegetable oil
½ cup coriander leaves
1 spring onion, roughly chopped
Juice of ½ lemon
¼ cup olive oil
8 bamboo skewers, to serve
Method
Soak the bamboo skewers in water for at least 30 minutes before using.
Peel the carrots and slice into thin ribbons using a peeler or mandolin. In a large bowl, combine the maple syrup, soy sauce, garlic, ginger, and vegetable oil.
In a pan of boiling, salted water, blanch the carrots for 2 minutes. Drain well, then add to the marinade while still hot. Mix well and leave to marinate for 30 minutes. Thread the carrot onto skewers in an accordion fashion.
To make the dressing, put the coriander, spring onion, lemon juice, and olive oil in a food processor, or use a stick blender and combine to a paste (adding a little water to loosen the mix if required).
Barbecue the kebabs over a high heat for 10 minutes, flipping over halfway until charred and the vegetables are cooked through. Put onto a platter and drizzle with the spring onion and coriander dressing.