Simple roast pumpkin

Ingredients (6 servings) 1kg piece peeled pumpkin, cut into 4cm pieces 2 tablespoons olive oil 1 teaspoon fresh rosemary Salt, to taste Cracked peppercorns, to taste Method Preheat oven to 210C (190C fan-forced). Line a large baking tray with baking paper. In a large mixing bowl, toss pumpkin with oil and rosemary. Season with salt…

Slow-roasted tomatoes with olives and capers

Ingredients (4 servings) 4 tomatoes, halved length ways 175g baby capsicums (bell peppers) 1/3 cup mixed olives 1 tablespoon olive oil 1 tablespoon fresh rosemary leaves 2 teaspoons baby capers, drained, rinsed Method Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil.…

Sweet Potato Wedges

Ingredients (4 servings) 1.5kg Sweet potatoes ¼ cup olive oil Method Preheat oven to 220°C. Line a large baking tray with baking paper. Wash sweet potatoes and cut into wedges. Place into a large bowl. Add oil, and salt and pepper. Toss well to coat. Place onto baking tray in a single layer. Bake for 40…

Vegetable tagine with crispy chickpeas

Ingredients (8 servings) ¼ cup extra virgin olive oil 2 large red onions, cut into thin wedges 2cm piece fresh ginger, peeled, finely grated 2 garlic cloves, crushed 2 teaspoons ground cumin 1½ teaspoons ground coriander 1 teaspoon ground turmeric 1.5kg butternut pumpkin, peeled, cut into 4cm pieces 1 large (550g) eggplant, cut into 4cm…

Stir-fried lemon broccoli

Ingredients (4 servings) 1½ tablespoons vegetable oil 1/3 cup slivered almonds 500g broccoli, trimmed, cut into florets 1 tablespoon water 1 lemon, rind thinly sliced, juiced Method Heat a wok over medium heat until hot. Add 2 teaspoons of oil and nuts. Stir-fry for 2 minutes or until golden. Set aside. Increase heat to high.…

Cherry Tomato Bites

Ingredients 2 Punnets Large Cherry Tomatoes washed 125 g Fat Free Smooth Cottage Cheese 125 g Creamed Sweetcorn 5 ml dry Paprika 5 ml dry Mixed Herbs Fresh Coriander sprigs for garnish Method Cut a thin slice off the top of each cherry tomato and carefully remove or scoop out the seeds. Drain upside down…

Barbecued garlic and herb mushrooms

Ingredients 2 tablespoons Olive oil 2 garlic cloves, crushed 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 4 (150g each) large flat mushrooms Lemon wedges, to serve Method Preheat a barbecue chargrill on medium-high heat. Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper.…

Roast vegetable pie

Ingredients (6 servings) 1 large red onion, roughly chopped 2 large red capsicums (bell peppers), roughly chopped 2 medium zucchinis (baby marrows), halved lengthways, then thickly sliced 1 small eggplant, cut into 2cm cubes 400g sweet potato cut into 2cm cubes Olive oil spray 1¼ cups brown rice 1 teaspoon ground cumin 1 teaspoon ground…

Mexican beans

Ingredients (6 servings) 3 cups dried borlotti beans 2 garlic cloves, peeled 2 medium tomatoes, finely chopped 1 small brown onion, finely chopped 2 teaspoons paprika ½ cup roughly chopped fresh coriander leaves Extra diced tomato, fresh coriander leaves and sliced green onions, to serve Method Rinse beans well under cold water. Drain. Place in…