Thai Veggie Kebabs with Basil and Peanut Drizzle

Preheat your oven to 200degrees, gas 6. 

Add all the drizzle ingredients to a blender and blitz until smooth. Add more water if it isn’t runny enough to drop off a spoon. 

Cut your veggies into roughly 1-inch cubes and arrange on kebab skewers. 

Place the veggie kebabs in a roasting tin and top with the drizzle – you don’t need to be neat. 

Cook in the oven for 15-20 minutes until tender. 

Serve the kebabs on a generous bed of Florette mixed salad and top with the remaining drizzle, chopped peanuts and fresh lime juice.