Method:
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Preheat the oven to 190°C and line two baking sheets with parchment paper.
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In a large bowl mix together the flour, arrow root, cacao powder and baking powder.
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Fire up the BBQ.
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Prepare your veg. Cut the courgettes, aubergines and peppers into bitesize pieces and break the cauliflower into small bitesize florets.
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Place into a large bowl. Add the cumin and garam masala and 3 120g pots of The Coconut Collaborative Yogurt. Season well with salt and pepper and mix everything together. Leave to marinate for 5-10 minutes, and then put your veg onto the skewers.
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Pour over any of the leftover yogurt marinade, and then add the skewers to the barbi. They'll need about 7-8 minutes on each side.
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Time to make the carrot salad. Into a bowl, add 3 grated carrots, a handful of chopped mint, a handful of chopped parsley, the juice of a lemon, salt, pepper and olive oil. Mix everything together and set aside.
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Coconut yogurt tzatziki time. Into a bowl, add 4 120g pots of The Coconut Collabroative Yogurt. Grate a cucumber, squeeze the gratings (to remove excess water) and add that to the bowl, with a handful of mint, the juice of half a lemon, salt, pepper and olive oil. Mix everything together.
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Assembly time. Once the skewers are nicely charred and cooked through, remove from the heat. Take a warm pitta, open it up, and spoon in some tzatziki. Then add a very generous helping of the spiced barbecued vegetables. Layer some of the carrot salad on top, scatter over some pomegranate seeds, spoon over some more tzatziki and get stuck in.
