GLAZED VEGETABLE KEBABS

Preheat the barbecue. Put the yogurt, chutney, garlic and lemon juice in a bowl with salt and pepper to taste and stir together.

Put the onions in a pan of simmering water. Return to the boil, then drain well.

Thread the onions, baby corn, courgettes, mushrooms and tomatoes alternately onto eight metal or pre-soaked wooden skewers.

Brush the kebabs with the yogurt glaze, then cook over medium-hot coals, turning and frequently brushing, for 10 minutes, until golden and tender.

Serve immediately, garnished with salad leaves.

SERVES 4

150 ml/5 fl oz low-fat natural 
yogurt
4 tbsp mango chutney
1 tsp chopped garlic
1 tbsp lemon juice
8 baby onions, peeled
8 baby corn, halved
2 courgettes, cut into
2.5-cm/1-inch pieces
16 button mushrooms
8 cherry tomatoes
salt and pepper
salad leaves, to garnish