BBQ Tempeh skewers served with a buttery sweetcorn and a potato & chive salad

Skewers 

• 1 pack of Better Nature's BBQ Tempeh Pieces
• 1 tsp olive oil (1 tsp per skewer) 
• sauce (mustard & ketchup) 

‍

Potato Salad

• 300g baby potatoes
• 2 tbsp (vegan) mayonnaise 
• 1 lemon (juice)
• salt & pepper
• 15g chives (thinly sliced)
  

• 2 x sweetcorn 
• 1 tbsp (vegan) butter
  

1. Boil the baby potatoes to the instructions suggested on the packaging. Once cooked, drain the boiling water and run the potatoes under cold water. 
2. Once the baby potatoes have completely cooled, add 2 tbsp of vegan mayonnaise into a mixing bowl with the juice of a lemon. Finely chop 15g of chives before adding to the base sauce. Add the baby potatoes to the bowl and mix thoroughly until all potatoes have been coated. Season with salt & pepper to taste. 
3. Run the bamboo skewers under cold water before adding the tempeh pieces. Preheat the barbecue before adding the tempeh skewers. Before placing the skewers on the barbecue, very lightly oil the tempeh to ensure the skewers do not stick or burn. Once added to the barbecue cook for a total of 4 minutes, rotating sides every 1 1/2 minutes. 
4. Add the sweetcorn to a pot of boiling water and cook for 4 minutes. Once cooked, remove and drain adding some vegan butter and salt to taste.