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July 5, 2024 - Recipes

Barbecued Veggie Skewers with Harissa Oil, Sunflower Cream & Chermoula

Savour our delicious Barbecued Veggie Skewers with Harissa Oil, Sunflower Cream & Chermoula. This recipe brings together a medley of flavours, with fresh vegetables, marinated in a spicy harissa oil that adds a fiery kick, balanced by a creamy sunflower seed sauce that brings a rich, nutty flavour. Topping it all off is a zesty chermoula dressing, packed with herbs and citrus that ties the whole dish together.

Get ready to impress your guests with this vibrant, nutritious, and utterly delicious dish!


Serves 6
Prep 40 minutes
Cook 10 minutes

Tip, soaking wooden skewers overnight will help them not burn on the barbecue. Keep them submerged by placing a can or something heavy on top.

Sunflower Cream

It is best to soak the sunflower seeds overnight, but if time is short you can soak in warm water for 2 hours. The sunflower cream adds a lovely creaminess to the dish but you could substitute hummus if you prefer.

Half a cup raw sunflower seeds
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
Quarter of a teaspoon salt

1)To make the sunflower cream, put the sunflower seeds in a bowl and cover with water (warm if time if short). Leave to soak for at least 2 hours, or overnight.
2)Drain and rinse well. Add to a high speed blender along with 3 tablespoons water and the lemon juice, olive oil, nutritional yeast, mustard and salt and blend to a fine cream, adding more water if needed. Refrigerate until needed.


3 cloves garlic, crushed with salt
1 cup fresh coriander leaves, finely chopped
1 cup fresh parsley, finely chopped
1 teaspoon paprika
Quarter of a teaspoon ground cumin
Quarter of a teaspoon chilli flakes or powder
Juice of one lemon
60ml/ quarter of a cup olive oil

1)Place the garlic, coriander, parsley, cumin, chilli and lemon juice in a bowl and mix to a rough sauce/paste adding in the oil while you mix. Set aside.

Veggie Skewers With Harissa Oil

5 teaspoons Harissa
2 tablespoon tomato paste
1 teaspoon honey
Half a teaspoon salt
6 tablespoons olive oil
3 zucchini
2 small capsicum
300g oyster mushrooms, trimmed
12-18 skewers, soaked if wooden

1)In a large bowl combine 3 teaspoons of the harissa with the tomato paste, honey, salt and 4 tablespoons olive oil.
2)Using a vegetables peeler or mandolin, cut the zucchini lengthways into thin strips. (It is fine to just cut crossways pieces too, but you will not get the folded effect).
3)Cut the capsicum into small pieces. Cut any large oyster mushrooms in half through the stem.
4)Add the veggies to the harissa bowl and toss together well.
5)Thread onto skewers, alternating different veggies and folding the larger mushrooms over and the long strips of zucchini up as you thread.
6)Cook on a hot barbecue grill for about 8 minutes, turning, until nicely charred.
7)Add the remaining harissa and oil to the mixing bowl that had the veggies and mix together with any leftover marinade.
8)To serve, spread sunflower cream on a plate, drizzle with the harissa oil, top with skewers and serve with chermoula sauce.

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