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Glazed Mushroom Kebabs with Red Pepper and Pomegranate Salad

By OcadoLife
Chef Liam Barker’s vegan Glazed Mushroom Kebabs with Red Pepper and Pomegranate Salad make a fantastic light meal or starter – delicious served with warm flatbreads and dips. Liam says, “Dressing the mushrooms in a five…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 2 tbsp date syrup
  • 2 tsp Chinese five spice
  • 2 tsp kicap manis (or use soy sauce)
  • 5 tbsp olive oil
  • 1 lime, zested and juiced
  • 2 (200g) packs mixed exotic mushrooms
  • 80g pea shoots
  • 100g grilled red peppers (from a jar), torn into thin strips
  • 80g pomegranate seeds
  • 1 drizzle of hot sauce, to serve (optional)

Method

3 steps

  1. Step 1

    To make the glaze, combine the date syrup, Chinese five spice, kicap manis, 4 tbsp olive oil and lime zest in a mixing bowl. Add the mushrooms and toss to coat. Thread onto 4 skewers (if using bamboo, soak in warm water for 30 mins first) – you want the mushrooms close but not too tightly packed. Set aside while you preheat the grill to its highest setting (or fire up the barbecue).

  2. Step 2

    Meanwhile, for the salad, combine the pea shoots, peppers and pomegranate seeds in a separate bowl. Dress with the lime juice and remaining 1 tbsp olive oil; season. Divide between 2 serving plates.

  3. Step 3

    Cook the skewers for 10 mins, turning every 2 mins or so, until juicy and charred at the edges. Serve immediately over the salad, drizzled with hot sauce, if you like.