Chilli & Lime Kebabs with Grilled Vegetable Risoni

1 cup risoni (rice-shaped pasta, sometimes called orzo)
Olive oil
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
2 courgettes, halved lengthways
1 red pepper, thickly sliced with seeds removed
1 cup cherry tomatoes
2 tbsp shredded fresh basil
1 pack Tegel Ready to Grill Chicken Sweet Chilli and Lime Kebabs

Cook pasta in plenty of boiling salted water for 8 minutes, or according to packet instructions, until just tender to the bite. Drain well and place in a large bowl, drizzle with balsamic and 1 tablespoon olive oil. Season with salt and pepper and toss well.

Heat a barbecue or grill. Brush courgettes and red pepper with olive oil. Barbecue or grill for 3 to 4 minutes on each side, turning once, until browned and cooked. Slice courgettes and pepper into bite-sized pieces and add to the risoni along with the cherry tomatoes and shredded basil. Toss well and serve hot, or cold, as a salad.

Barbecue or grill Tegel Chicken Sweet Chilli and Lime Kebabs for 3 to 4 minutes on each side until browned and cooked through. Serve kebabs arranged on top of grilled vegetable risoni.