550g extra lean beef (or burgers)
1 large green capsicum, cut into pieces
Half medium eggplant cut into cubes
1 red onion, cut into wedges
Cooking spray

SPINACH SALAD
2 corn cobs, husks and silk removed
60ml (qtr. cup) water
75g (3 cups) baby spinach leaves
400g can butter beans, rinsed, drained
2 tbsp. red wine vinegar
2 tsp olive oil
1 clove garlic, crushed
1 tsp wholegrain mustard or gluten-free mustard

1. Pre-heat BBQ grill to medium. Break up burgers to form 24 balls. Thread 2 balls, capsicum, eggplant and onion onto each of 12 small skewers.

2. Spray skewers with cooking spray. Add to BBQ and cook, turning occasionally, for 8-10 minutes or until cooked through.

3. Meanwhile, to make salad, put corncobs in a shallow microwave dish. Add water. Cover and cook on high/100% for 4 minutes or until corn is tender. Using a sharp knife, cut kernels from cobs. Put corn in a bowl. Add spinach and beans. Toss to combine. Whisk vinegar, oil, garlic and mustard in a bowl. Pour dressing over salad and toss to combine.

4. Divide salad among serving plates. Top with skewers and serve.

Prep time: 10 mins
Cooking time: 10 mins
Serves 4 as a light meal or 2 as main meal

Nutrition info:
Per serve 1370kJ
Protein 24g, total fat 15.1g (sat fat 4.6g), carbs 20g, fibre 8g, sodium 641mg
Carb exchanges 1.33
GI estimate low
Gluten-free option