125g of mixed nuts
25g of sesame seeds
2 slices of white bread, crusts removed
2 tablespoons of cornflour
1 teaspoon of baking powder
3 cloves of garlic
1 tablespoon of chopped rosemary
1 tablespoon of parsley, finely chopped
1 tablespoon of tomato puree
50ml of almond milk
2 sweet peppers, red and yellow, sliced
1 celery stick, chopped
1 courgette, cut in half and sliced
2 plum tomatoes, seeds removed, cut into strips
1 spring onion, chopped
1 sweet red pepper, thinly sliced
1 teaspoon of ground cumin
1. Place all the ingredients for the nut mince in a food processor and mix to produce a smooth texture. Add salt and pepper to taste and set aside. Heat two tablespoons of oil in a pan and fry the peppers on a high heat for a minute. Add the celery, courgette, spring onion and pepper and cook for 2 minutes. Add the tomato along with the cumin and a little salt and pepper. Allow to cook for a few minutes until the moisture from the tomato has evaporated. Keep the vegetables warm.
2. Shape the nut mince balls and push on to a wooden skewer. Fry the skewers in a little oil until brown and serve with the hot vegetables.
Food and wine paring
This Signature Crianza is fruity, with a cheerful earthiness and spiciness. It goes wonderfully with the roasted vegetables with cumin, and the wine’s earthiness and heat intensify the nutty flavour of the kebab.