Cut the tofu into small cubes and place them in a bowl. Squeeze over the juice of one lemon, add the nutritional yeast, 1 tbsp of olive oil and season well with salt and pepper. Toss to coat and set aside to marinate, tossing again once or twice to make sure the pieces are evenly coated.

Peel the courgettes into ribbons. When you get to the seeded core, stop peeling and cut the core into cubes. Thread the cubes onto a skewer.

Fold the courgette ribbons into concertina-style folds and skewer one at a time. Alternate with tofu, artichoke, courgette cubes, and sun-dried tomatoes, if using.

Repeat until you have used all of your ingredients. Any leftover ingredients can be tossed with some lemon, olive oil, and mint to make a salad.

Drizzle a little olive oil over the skewers and onto a hot griddle pan. Place the skewers onto the pan and grill for 1-2 mins on each side until charred.

To make the mint oil, layer the mint leaves one on top of the other and roll them tightly, then finely slice them. Add them to a small bowl with 60ml olive oil and season with salt and pepper.

Lightly toast the pine nuts.

To serve, layer the skewers onto a platter and season well with salt and plenty of black pepper. Drizzle over the mint oil, then sprinkle the pine nuts and pomegranate seeds.