Charred Seasonal Vegetables

  • 6 baby beetroots
  • 4 courgettes
  • 4 baby aubergine
  • 8 baby carrots
  • 6 baby squash
  • 4 shallots
  • ½ tsp Chia seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 110g yoghurt
  • ½ cup garlic flowers

1. Wash all the vegetables well. Toast the seeds and nuts in a pan until fragrant.

2. Place all the vegetables onto a hot char-grill, (larger ones first). Close the lid of the BBQ. Leave for about 8 mins. Open and turn.

3. The aim is to try and burn off all the skins. Once tender remove and scrape off the burnt outsides. Randomly chop vegetables, mix together in a bowl with salt, oil and place on a plate.

4. Spoon over the yoghurt, and sprinkle with seed mix. Finish with garlic flowers.

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