Ingredients

600g sweet potato, cut into chunks 4 Co-op sweetcorn cobettes, halved 25g flat leaf parsley, leaves and stalks 25g coriander, leaves and stalks 2 cloves garlic 1 green chilli, deseeded and roughly chopped Zest and juice of 1 lime, plus lime quarters to serve 3 tbsp olive oil 225g Co-op long grain rice 2 peppers, red or yellow, cut into chunks 80g Co-op Feta, crumbled 8 wooden skewers, soaked in water for 30 mins;

Method

Cook the sweet potato and sweetcorn cobettes in boiling water for 6-8 mins, until just tender Drain and set aside To make the chimichurri sauce, blitz the herbs, garlic, chilli, half the lime juice and zest, 2 tbsp of the oil and 4 tbsp water, then season If you don't have a food processor, you can chop everything finely by hand Heat 2 tbsp of the sauce in a pan, stir in the rice and pour over 350ml boiling water Cover and cook gently for 12 mins When the rice is cooked, remove from the heat but keep the pan covered Meanwhile, heat the grill Toss the sweet potato and sweetcorn with the mixed peppers in the remaining oil, then thread onto the skewers, finishing with a sweetcorn cobette on the end Grill the kebabs for 10-15 mins, turning regularly Stir the remaining lime zest and juice into the rice, then tip onto a platter Top with the veggie skewers, the Feta, the rest of the chimichurri sauce, and the lime quarters