Preheat the oven to 180 °C.
Place the Fry’s Nuggets onto a baking tray and bake for 15-30 minutes until heated through.
Drain a can of chickpeas and reserve the liquid. (Tip: use the chickpeas to make a delicious hummus).
Combine the aquafaba, apple cider vinegar and mustard in the jug of a handheld mixer. Give a quick whizz to blend.
Add the oil in three parts, whizzing to emulsify after each batch. Add salt and seasonings, taste and adjust.
Add the avo to the aquafaba and blitz until smooth.
Cut triangular rocket tops out of red or yellow peppers.
Slice the baby tomatoes into halves and some into quarters.
Peel and slice the carrot into rounds and then halve the rounds.
Use cookie cutters to cut a moon, stars and planets out of vegan cheese slices. Also, use a small cookie cutter (or the back of a piping nozzle) to cut small circles for your rocket decor).
Once the Nuggets are cooked, assemble the skewers. Start with the top of the rocket, carefully skewering the triangular rocket tops cut out of red or yellow peppers onto the skewer. If it’s too thin, you may need to add at the end and balance instead of skewering.
Skewer the Nuggets Place onto the serving plate or platter and arrange the tomatoes and carrot slices to create fire from your rocket. Decorate your rocket with the cheese slice rounds and a sliced blueberry.
Arrange your rockets and celestial scene on a serving plate and serve with avocado dipping sauce on the side.
Serving Size 4