1. Start with the coconut dressing. Mixing together the Alpro Coconut Cuisine, vinegar, honey and season to taste with freshly ground pepper and salt.
2. Cut or tear the thick slices of walnut bread in equal parts and roast these bread pieces until golden. Then, cut thin slices of courgette and season them with freshly ground pepper and salt.
3. Take 12 large barbecue sticks and stick alternately the courgette pieces, the bread pieces, sundried tomatoes, basil and olives on the stick. Make 3 per person.
4. Serve the veggie barbeque sticks on a plate with rocket salad and pour over the coconut dressing.