vegan, gluten-free serves 4 For the red cabbage salad: 1 tbsp sesame seeds, ½ red cabbage (finely sliced), 2 tbsp toasted sesame seed oil, juice of ½ lemon, juice of ½ orange (or mandarin), salt and pepper, 1 tbsp maple syrup For the bulgur wheat: bulgur wheat to serve 4, salt and pepper For the satays: 1 pack of De Hobbit frankfurter sausages, 4 satay sticks, ½ courgette (thickly sliced), ½ aubergine (thickly sliced), ½ red pepper (thinly sliced), ½ pack of mushrooms (halved), 1 clove of garlic (pressed), olive oil, salt and pepper, 1 lemon (in slices)
Mix together all the ingredients for the red cabbage salad. Cook the bulgur and season with salt and pepper. To assemble, thread the sausage, courgette, aubergine, mushroom and red pepper onto the sticks. Brush the satays with the olive oil and garlic. Grill the satays on a grill pan. Season with salt and pepper. Serve with the red cabbage salad, bulgur wheat and a few slices of lemon.