Preparation time: 20 minutes
Cooking time: 45 minutes
Oven temperature: 200 C (400 F), Gas Mark
1 small sweet potato
1 large yellow curette,
cut Into
8 chunks 1 small red onion, blanched And cut into
4 wedges
4 flat mushrooms
4 rosemary sprigs with Strong stalks
Oil, to drizzle.
4 flat mushrooms
4 rosemary spring
with strong stalks Oil,
to drizzle Salt and pepper Salt and pepper Peel and cut the sweet potato into 2.5 cm/1 inch chunks, then boil for 10 minutes to soften slightly. Drain the potato and thread the vegetable chunks and mushrooms on to the rosemary stalks. Lay a square of foil on the work surface and place a kebab in the center. Gather the foil loosely together and repeat with the remaining 3 kebabs. Lay the kebabs on a rack set in a roasting tin. Roast in a preheated oven, 180 C (350 F), Gas Mark 4, For 45 minutes until charred. Drizzle the vegetables with a little water or Oil occasionally to moisten them if necessary. Serve hot with rice noodles, if liked.
