Mini mushroom skewers with sun dried tomato sauce

This is a super quick dish....the sauce is amazing....I recommend you make double the sauce as it keeps so well and you will want more of it!

Makes enough for 1 person

1 courgette, cut into 1cm rounds

1 pepper, seeds and stalk removed, cut into chunks

8 medium sized flat mushrooms, stalks removed

2T tamari

2T water

4 tomatoes, sliced horizontally, discard the top and bottom pieces

50g sun dried tomatoes

1T fresh thyme leaves

20g black olives

1/2 a garlic clove

2T lemon juice

2T water

Salad leaves (I used gem lettuce and red chicory)

1/2 a lemon, cut in slices

Extra virgin olive oil


A few toasted pinenuts


Heat your oven to 200c

Mix the courgette and peppers with a splash of the oil, lay on a baking tray.

Mix the tamari and 2T water in a large bowl, add the mushrooms, dip each one in the marinade and place on a baking tray.

Cook the vegetables for around 15 minutes until you can put a fork in them.

Blend the sun dried tomatoes, thyme, olives, garlic, lemon juice and water with a handblender.

Mix the salad leaves, place these on your plate with the lemon slices, scatter with oil, salt and pinenuts.

Once the veggies are cooked load up your skewers with a mushroom at each end. Place them on the salad with the sauce.