Grilled Vegetable Skewers with Watercress Sweetcorn Salsa

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» Grilled Vegetable Skewers with Watercress Sweetcorn Salsa

Serves: 4 as part of a meal

Prep time: 30 minutes

Cook time: 20 minutesGrilled vegetable skewers with watercress sweetcorn salsa


  • 700g potatoes, cut into 4cm chunks and parboiled
  • 2 red onions, cut into quarters
  • A bunch of radishes
  • 3 courgettes, cut into 3cm chunks
  • Baby tomatoes


  • 2 tbsp white miso
  • 3 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp vegan soy sauce
  • 1 tsp hot sauce

Watercress Sweetcorn Salsa:

  • 350g tinned/ frozen sweetcorn, defrosted
  • 1 red onion, finely chopped
  • 50g watercress, finely chopped
  • 20g coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 lime, zest and juice
  • 50g raw peanuts, toasted at 160ºC for 15 minutes
  • 1 tbsp vegan soy sauce
  • 1 tbsp sesame oil


  1. Mix all the glaze ingredients together in a bowl. Divide the vegetables between 4 skewers and brush with the glaze.
  2. Meanwhile, mix all salsa ingredients together and set aside for the flavours to infuse.
  3. Heat the BBQ or a grill to high. Grill the skewers, turning every couple of minutes until beginning to char. The vegetables are forgiving, but you don’t want them too soft so keep an eye on them.
  4. Serve hot with the salsa and flatbreads to make the ultimate vegan sandwich!

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