Vegetarian recipe ideas
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In a bowl combine the garlic for the skewers with the lemon juice, salt, spices and herbs, then whisk in the oil and toss in the veg to marinate for a few hours.
To make the yogurt dip, heat the oven to 200C/180C fan/gas 6 and roast the pistachios for 6-7 mins or until crisp and toasted. Blitz them in a food processor with a pinch of salt until you have a fine crumb. Add in the lemon zest and juice, garlic and mint, and blitz again until you have a coarse paste. Add the oil and whizz to a smooth paste – if it’s too thick, add 2-3 tbsp of water and whizz again.
In a big bowl, fold the yogurt with the molasses, season, then swirl in the pistachio paste to create gorgeous contrasts of cream and green.
Skewer the vegetables onto heatproof metal or soaked wooden skewers, and grill under the grill’s highest setting (or over the barbecue) for 8-10 mins. Serve with flatbreads, salad and the yogurt.