The Hunt For Wild Garlic!

My earliest memories of wild garlic are from school, where it used to grow along the pathway covered by trees. We used to pick the leaves and flowers and bring them into class, only to be told off because of the unbelievably pungent smell. While we never ate it back then, little did I realise that this wonderful free food could be transformed into so many delicious dishes.  Wild garlic has been used in Irish cooking for hundreds of years.

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Veggie Kebabs with Vegan Pesto Sauce

BBQs are an Australian national obsession and most Australians would have a signature BBQ recipe. Veggie Kebabs would have to be my ‘go to’ recipe if I am ever hosting or am invited to BBQ. Traditional Pesto is not technically vegetarian because of the Parmesan cheese so this pesto sauce has all the flavor that you love from pesto but keeps the vegetarians happy.   Veggie Kebabs Serves 2 large aubergine large courgette 16 cherry tomatoes red pepper yellow pepper 250g packet of halloumi cheese 8 kebab sticks   Vegan Pesto Sauce 1 cups fresh basil leaves 1 cup pine nuts 1/3 cup nutritional yeast 1 clove of garlic 1/3 cup extra virgin olive oil 2/3 cup water salt and pepper   Veggie Kebabs If you are using wooden kebab sticks soak them in water for at least an hour. Chop the halloumi cheese into 3cm squares. Slice the vegetables into 1cm slices.   Slide the vegetables and cheese onto the kebab sticks in a regular pattern. Repeat the pattern on each of the kebabs so they appear uniform.   Lay the kebabs on a hot griddle or BBQ. Turn the kebabs to grill each of the sides for a couple of minutes each. The kebabs are cooked when the vegetables are soft.   Vegan Pesto Sauce Add all the ingredients to a large jug and puree with a hand blender. Drizzle the sauce over the kebabs just before you serve them.    

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