MEAT-FREE dinners

Trying to include more vegies in your diet, or perhaps going meatless once a week? We've got you covered with these tasty plant-focussed meals.

VEGAN KEBABS

PREP 30 MINS COOK 10 MINS SERVES 4 (AS A MAIN)

• 2 cloves garlic, crushed
• 1 tsp chilli flakes
• 3 sprigs rosemary, finely chopped
• 3½ tbsp olive oil
• 4 cap mushrooms, each cut into quarters
• 4 peaches, stone removed, each cut into quarters
• 2 large zucchini, each cut into 8 chunks
• 2 large red onions, each cut into 8 wedges (leave the root on)
• Freshly ground black pepper
• 1 avocado
• Juice of 1 lemon
• 50ml water
• 1/2 tsp wholegrain mustard or gluten-free mustard
• 120g mixed salad leaves
• 2 tbsp toasted mixed seeds (such as pepitas, sunflower seeds and sesame seeds)

1 Put the garlic, chilli flakes and rosemary in a small bowl. Add 3 tbsp of the oil. Stir. Set aside. Thread alternate pieces of mushroom, peach, zucchini and red onion onto each skewer - you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with black pepper. Set aside. The kebabs can be made the day before and kept in the fridge.

2 Preheat barbecue grill, chargrill or grill on high.

3 Meanwhile, put the avocado, half the lemon juice and the water in a small food processor. Cover and blend until a smooth sauce. Season with pepper. Whisk the remaining lemon juice, remaining oil and the mustard together in a small bowl. Add the dressing and seeds to the salad leaves. Toss to combine. Serve the kebabs with the sauce and dressed salad.

4 Add the skewers to the grill and cook for 4-5 minutes on each side or until cooked through and nicely charred. Pile skewers onto a platter. Serve with the avocado dressing and salad.

NUTRITIONAL INFO