Sausage and Bacon Kebabs

(SERVES 4)

• 8 rashers (slices) lean streaky bacon, rinded and halved
• 16 low-fat pork cocktail sausages
• 1 courgette (zucchini), cut into 8 small pieces
• 8 cheery tomatoes
• 8 button mushrooms
• 15 ml/1 tbsp low-fat spread
• 5 ml/1 tsp dried oregano

To serve:

• Mexican Rice
• 60 ml/4 tbsp chilli salsa from a jar
• Crisp lettuce, dressed with lemon juice and black pepper

Wrap a piece of bacon round each sausage. Thread a piece of courgette on each of eight skewers, add a sausage wrapped in bacon, then a tomato, then other sausage, then a mushroom. Place on a grill (broiler) rack. Melt the low-fat spread with the oregano and brush over the kebabs. Grill (broil) for about 10 minutes until cooked through, turning occasionally and brushing with the herby spread. Transfer to four warmed plates and serve with Spicy rice, chilli salsa and crisp lettuce.