Grilled Vegetable Skewers with Watercress Sweetcorn Salsa | The Vegan Society

Ingredients

• 700g potatoes, cut into 4cm chunks and parboiled
• 2 red onions, cut into quarters
• A bunch of radishes
• 3 courgettes, cut into 3cm chunks
• Baby tomatoes
• 2 tbsp white miso
• 3 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp vegan soy sauce
• 1 tsp hot sauce
• 350g tinned/ frozen sweetcorn, defrosted
• 1 red onion, finely chopped
• 50g watercress, finely chopped
• 20g coriander, finely chopped
• 1 red chilli, finely chopped
• 1 lime, zest and juice
• 50g raw peanuts, toasted at 160ºC for 15 minutes
• 1 tbsp sesame oil