Roasted Courgette, Pepper & Onion Skewer Salad With Satay Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and rinse under cold water to cool

Meanwhile, soak your skewers in cold water (this prevents them from burning whilst cooking)

Top, tail and slice your courgette[s] into thick rounds

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into large chunks

Peel and cut your red onion[s] into large wedges

Add the chopped veg to a large bowl, drizzle with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and season with a pinch of salt and pepper

Add your curry powder to the bowl and give everything a good mix up – this is your coated veg

Thread the coated veg onto the soaked skewers, alternating as you go

Add the veg skewers (and any remaining veg) to a baking tray (use tin foil to avoid mess!) and reserve the bowl

Sprinkle your toasted sesame seeds over the veg skewers

Put the tray in the oven for 10-15 min or until everything has browned and is starting to char – these are your roasted veg skewers

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your cultured coconut in the reserved bowl with the juice of half the lime[s], your gluten free soy sauce, sriracha and peanut butter

Add 1 tsp [1 1/2 tsp] [2 tsp] cold water and give everything a good mix up – this is your creamy satay dressing

Wash, then shred your lettuce finely and pat dry with kitchen paper

Combine the cooled rice and the shredded lettuce in a bowl with the remaining lime juice and a little drizzle of olive oil – this is your brown rice salad