Grilled Vegetables with Ginger Dressing

Serves 4, 90 calories per serve

INGREDIENTS:

• 4 baby pak choy, halved
• 1 red onion, cut into wedges
• 8 asparagus spears
• 100g green beans
• 1 baby fennel, quartered
• 1 red banana chilli, cut into slices lengthwise
• Olive oil spray
• 2 garlic cloves, crushed

DRESSING:

• 1 teaspoon sesame oil
• 3 teaspoons extra virgin olive oil
• 1 tablespoon freshly grated ginger
• 1/3 cup lime juice
• 1 tablespoon mirin

METHOD:

1. Heat a char grill or barbecue.
2. Spray the vegetables with oil and combine with the garlic.
3. Grill the vegetables and chilli until coloured and arrange on serving plates.
4. Combine the dressing ingredients in a small saucepan and warm gently. It should be just warm.
5. Drizzle dressing over the vegetables and serve.

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