Marinated aubergine & rocket salad

122 kcalories, protein 2g, carbohydrate 9g, fat 9 g, saturated fat 1g, fibre 3g, sugar 9g, salt 0.02 g

Serves 4

Ingredients

Process

• 2 aubergines , cut into small chunks
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • small handful sultanas
  • 50g bag rocket

1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
   1. When cooked, toss with the vinegar, sultanas and remaining oil. Scatter over the rocket just before serving. Can be served warm or at room temperature.

Hot and Spicy Sweet Potatoes

132 kcalories, protein 1g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.08g

Serves 6

Ingredients

Process

• 2 large sweet potatoes
  • 4 tbsp olive oil
  • 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
  • 1 red scotch bonnet chilli , seeded and finely chopped

1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.

1. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with little salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)

1. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).

Griddled glazed vegetable and tofu kebabs

93 kcalories, protein 4g, carbohydrate 8.0g, fat 6.0 g, saturated fat 1.0g, fibre 2.0g, sugar 8.0g, salt 0.07 g

Serves 4

Ingredients

Process

• 9oz regular tofu, drained and pressed
  • 1 tbsp clear honey
  • 1 tsp grainy mustard
  • 2 tbsp oil
  • 1 courgette , thickly sliced
  • 1 small aubergine , cut into chunks
  • 1 small red onion , cut into wedges
  • 8 cherry tomatoes
  • 1 orange pepper , cut into chunks

1. Soak 4 wooden skewers in water for 30 mins (I find this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
   1. To assemble, thread veg and tofu onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

Vegetable & bean chilli

361 kcalories, protein 21g, carbohydrate 61g, fat 6 g, saturated fat 1g, fibre 13g, sugar 21g, salt 1.34 g

Serves 4

• 1 tbsp olive oil
  • 1 clove garlic , finely chopped
  • thumb-sized piece ginger , finely chopped
  • 1 large onion , chopped
  • 2 courgettes , diced
  • 1 red pepper , deseeded and chopped
  • 1 yellow pepper , deseeded and chopped
  • 1 tbsp chilli powder
  • 100g red lentils , washed and drained
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 195g can sweetcorn , drained
  • 420g can butter beans , drained
  • 400g can kidney beans in water, drained

1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.

1. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.

1. Add the sweetcorn and beans, and cook for a further 10 mins.

Vegan Mango Salsa

35 calories, 0g fat (0g saturated), 9g carbs, 1g protein, 1g fiber

• 3 mangos, chopped
  • 1/2 yellow bell pepper, diced
  • 1/2 cup diced red pepper
  • 1/3 cup finely chopped cilantro
  • 1 can (14 ounces) diced tomatoes
  • 2 1/2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 clove garlic, minced