METHODIn a blender or food processer, add all the ingredients for the sour cream and season with pepper and blitz until creamy. Add a splash of water if you need to thin down the mix. Set aside in a bowl.
Cover the potatoes with water and add in the tsp salt. Bring to the boil. Reduce until tender (10 mins) then drain. Toss in a bowl with 2tbsp rapeseed oil.
Slice the onion into quarters and the peppers into slices. Thread the oiled potatoes, peppers, onions and bay leaves onto wooden skewers. Set aside.
Light your BBQ and while you are waiting for it to heat, mix 1 tbsp rapeseed oil, paprika and seasoning together and rub over the potatoes, onions, and peppers on the skewers.
Cook the skewers on the BBQ for about 10 mins turning often until softened and starting to char.
Serve with the sour cream dip.
Serves: 4
Preparation: 10 mins
Cooking: 20 mins
1kg Albert Bartlett potatoes
3 tbsp rapeseed oil
10g pack bay leaves
1 tsp smoked paprika
300g green and yellow peppers
2 large red onions
2 tbsp red wine vinegar
FOR THE SOUR CREAM DIP:
300g raw cashew nuts (soaked for approximately 1 hour)
Juice of 2 lemons
2 tsp apple cider vinegar
Good pinch of salt
10g basil leaves
1 spring onion
125ml oat or almond milk