Kebabs
12 small new potatoes - boiled and cooled
2 courgettes - thickly sliced
1 red pepper - de-seeded and cut into squares
1 yellow pepper - de-seeded and cut into squares
1 red onion - peeled, quartered and split into layers

Marinade
30ml (2 tablespoons) olive oil
30ml (2 tablespoons) clear honey
1 garlic clove - peeled and crushed
juice and finely grated zest of 1 lemon
15ml (1 tablespoon) wholegrain mustard
salt and finely ground black pepper

Herb dressing
75ml (5 tablespoons) mixture of mint, coriander and basil - freshly chopped
200ml crème fraîche

To serve
6 pitta bread
90ml (6 tablespoons) Parmesan cheese - grated

barbeque, grill or oven
chopping board
sharp knife
whisk
small bowl
mixing bowl
pastry brush
grater
tablespoon
scraper
wooden kebab skewers
tongs

Whisk the marinade ingredients together in the mixing bowl.
Prepare the vegetables and add to the marinade. Toss to coat.
Thread the vegetables on the skewers reserving the remaining marinade.
Split the pitta, brushing the cut surfaces with the remaining marinade and sprinkle with Parmesan cheese.
Cook the kebabs over hot barbeque coals, under the grill or bake them (200C/400F/Gas 6) until they are evenly golden. Meanwhile, lightly ‘toast’ the pitta on both sides on the edge of the barbeque or under the grill.
To make the dressing, stir the herbs into the crème fraiche. Cover and refrigerate.
Serve the vegetables in the toasted pitta with a generous helping of herb dressing.