Fire up the barbecue
Take the leaves off the majority of the rosemary stalks leaving the tips
Thread the rosemary sticks layering courgette ribbons, marinated tofu cubes and mushrooms repeating until the sticks are full.
Drizzle with 1/2 reserved tofu marinade, avocado oil and sprinkle with chilli flakes
Place on the BBQ and turn every 2 minutes, basting with remaining reserved tofu marinade until skewers are golden.
Place the halved lemons on the BBQ and grill until charred
In a bowl, mix together soy sauce, sesame oil and honey and dress the asparagus
Serve the salad and skewers on a beautiful platter and top with fresh coriander, mint and a squeeze of charred lemons.
Rustic, delicious, DEVOUR!