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1
Put 8 wooden skewers in cold water to soak.
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2
Finely grate the zest of the lime into a shallow dish.
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3
Squeeze the juice into a separate dish.
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4
Whisk 6 tbsp olive oil into the zest with half the lime juice, chillies, herbs, garlic, and plenty of pepper.
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5
Add the cheese slices, turn to coat completely, and leave to marinate for several hours or overnight, turning once or twice.
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6
Pare the vegetables with a potato peeler, holding them firmly at each side and turning at intervals to shave them all around.
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7
There will be a central piece you cannot pare, which can be set aside to use for soup.
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8
Heat the remaining olive oil in a large frying pan or wok.
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9
Add all the vegetables and stir-fry for 2 minutes until beginning to soften.
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10
Cover and cook for a further 2 minutes until tender, but still with a little crunch.
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11
Add the sesame oil, remaining lime juice, onion seeds, and sesame seeds, and toss well.
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12
Season lightly with salt and pepper.
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13
Remove from the heat.
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14
Preheat an oiled, flat griddle pan or grill rack.
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15
Remove the cheese from the marinade and thread a piece on each of the soaked wooden skewers.
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16
Griddle for 1 minute on each side, pressing down with a fish slice, until charred brown in places.
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17
Place on a plate and drizzle the remaining marinade over.
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18
Toss the ribbons over a high heat once more to heat through.
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19
Serve the vegetable ribbons with the cheese sticks, Mediterranean flatbreads, olives, and pickled chillies.
