Tandoori Vegetable Skewers
Authentic blend of aromatic spices, ginger and tamarind for a well-balanced Tandoori dish.
Ingredients
-
1 red onion
-
6 cherry tomatoes
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1/2 bunch fresh mint
Preparation Method
- Preheat the oven to 200°C. You need 2 skewers for this recipe. If you are using wooden skewers, dip them first.
- Peel and cut the onion in half and reserve 1 half for later. Cut the other half in four and separate into petals. Place in a large bowl with the mushrooms (cutting in half), the cherry tomatoes and rub with 1 tbsp olive oil and the tandoori paste. Thread the vegetables onto the skewers, then transfer to a non-stick baking sheet and bake in the oven for 20 minutes, until crisp, turning halfway through.
- Thinly slice the remaining onion, place in a small bowl and mix with 1 tbsp red wine vinegar and a pinch of sea salt and set aside.
- Finely chop the mint leaves (reserving a few small ones for later) and mix with 4 tbsp yoghurt in a small bowl. Season to perfection with sea salt and black pepper.
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