Mix most of the olive oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of portobello mushrooms, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge. (If you don't want to skewer the veggies, tyou can just roast them on a large roasting tray or in an air fryer)

Pre-heat the oven to 200°C fan and cook the sweet potato wedges or fries according to the packet instructions. Add the prepared kebabs to a tray and place into the oven to join the wedges. You can also cook your kebabs in an air fryer @ 190°C They will take 15-18 minutes to cook, turning once.

Meanwhile, blitz the avocado, half the lemon juice and 50ml water (if cooking for 4) to a smooth dressing and season to taste.

Whisk the remaining lemon juice with the remaining dash of olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds. Pile onto a platter and serve with the avocado dressing, sweet potato wedges and salad on the side.