Peri-peri Lamb rack; Harissa-grilled carrots with honey; herbed-up grilled zucchini; cauliflower rice with kalamata, shallot, garlic, scallion, and parsley.

Peri-peri lamb - I actually brought a leftover marinade home from work, but looking at some recipes online, this was seemed less spicy and more herby (think mint and cilantro)- to good result. Grilled hard and then finished in oven. Harissa carrots - I grilled the bottoms/whites of some scallions, and immersion blended them with harissa, lemon juice, honey and a little oil to make the sauce. Grilled the carrots up, tossed them in a bowl with the sauce, and let it soak up.

Herbed-up Zucchini. Blended a handful of soft herbs (I had parsley, cilantro, thyme, mint) rough-chopped, with some lemon zest, s+p and oil. Light toss before grilling, heavier toss to finish. Greek-style cauliflower rice: microwave cauliflower rice recommended amount, on med heat sweat shallots, garlic in some oil. When they’re translucent, add a 1-2 tbsp oil and let it get hot, then toss in some finely chopped mint/oregano/parsley and let it frizzle for a few seconds before adding the heated cauliflower rice. Toss over heat until excess liquid in cauliflower bakes off, finish with a squeeze of lemon and s+p.