Aubergine and courgette shawarma skewers

Method

1. Use a mandoline or veg peeler to finely slice the aubergines and courgettes lengthways into long ribbons. Put them in a large bowl, toss with the salt and set aside for 10 minutes.
2. Finely slice the shallot into rings and quick-pickle in a small bowl with a pinch of salt, the vinegar and 1 tbsp water. Set aside, stirring occasionally.
3. In another small bowl, combine the oil, pomegranate molasses and spices. Give the salted vegetable ribbons a squeeze to remove excess liquid, then toss them with the spiced marinade.
4. Thread the veg onto skewers, alternating between aubergine and courgette and creating a ribbon effect by folding the veg over and over on itself – in a zig-zag pattern. Press the ribbons down so they’re fairly compact. Keep the leftover marinade for later.
5. Put the skewers on a hot barbecue, away from direct heat, and cook for 35-40 minutes, turning every 4 minutes and brushing with more marinade as needed. Once the veg is tender, move it to direct heat for a minute or two for some extra char. You want them tender all the way through and a little gnarly on the outside. Drizzle with pomegranate molasses and scatter with pomegranate seeds and the pickled shallots to serve.