Scallop Mushroom and Courgette Kebabs

(SERVES 4)

• 40 g/1 ½ oz/3 tbsp low-fat spread
• 2 onions, finely chopped
• 400 g/14 oz/1 large can chopped tomatoes
• 30 ml/2 tbsp chopped basil
• Salt and freshly ground black pepper
• 2 courgettes (zucchini), cut into chunks
• 100 g/4 oz small button mushrooms
• 350 g/12oz/3 cups shelled scallops

To serve:

• Caraway Noodles

Melt 25g/1 oz/2 tbsp of the low-fat spread in a saucepan. Add the onions and fry (sauté), stirring, for 2 minutes. Add the tomatoes and simmer fairly rapidly for about 5 minutes until pulpy. Stir in the basil and season to taste. Meanwhile, thread the courgettes , mushrooms and scallops on to grill (broiler) rack. Melt the remaining low-fat spread on brush over. Grill (broil), turning occasionally, for about 10 minutes until cooked through and sizzling, brushing with any remaining low-fat spread during cooking. Transfer to warmed plates and serve with the hot sauce and Caraway Noodles.