Grilled Cos Heart

INGREDIENTS
1/2 cos lettuce heart
Olive-oil cooking spray
1/4 tsp kosher salt

1 pinch ground black pepper

METHOD
1. Spritz cos heart with cooking spray and season with salt and pepper. Grill for 2 to 3 minutes, turn, then grill 2 to 3 minutes more.

2. Remove from heat and let cool. Roughly chop. Serve with lemon yoghurt sauce.

Lemon Yogurt Sauce

INGREDIENTS

• 1/2 cup nonfat Greek yoghurt
• 2 tsp lemon zest
• 1 1/2 Tbsp fresh lemon juice
• 1 large pinch kosher salt

METHOD

Whisk together all ingredients until smooth and creamy.

Grilled Peaches

INGREDIENTS

• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 peaches, halved
• 1 /4 tsp cinnamon
• 1 pinch ground black pepper

METHOD

1. Whisk together oil and lemon juice and brush over peaches. Season with cinnamon and pepper. Grill for 3 minutes, turn, then grill 3 minutes more.

2. Remove from heat and let cool. Slice thinly.

Grilled Guacamole

INGREDIENTS
1 avocado, quartered
1 plum tomato, quartered
1/8 medium red onion
Olive-oil cooking spray
2 Tbsp fresh lime juice
1/4 tsp finely minced jalapeno
1/4 tsp salt

Tabasco, to taste

METHOD

1. Thread avocado, tomato, and onion onto skewers and spritz with cooking spray. Grill for 3 to 4 minutes, turn, then grill 3 to 4 minutes more.

2. Remove from grill and let cool. Roughly chop and mix well with remaining ingredients.

Balsamic Onion Jam

INGREDIENTS
1 large red onion, cut into eighths
1 Tbsp canola oil
1/4 tsp kosher salt
1 pinch ground black pepper
2 Tbsp balsamic vinegar
1 tsp fresh thyme leaves

1/2 tsp sugar

METHOD

1. Thread onion onto skewers, brush with oil, and season with salt and pepper. Grill on aluminum foil about 5 minutes, turn, then grill 5 minutes more.

2. Remove from heat. Once cool, put in a food processor and pulse with vinegar, thyme, and sugar until well combined, about 1 to 2 minutes.