Vegetarian
Eggplant Involtini
Natalie James
Ingredients Method
1 eggplant, sliced 250g ricotta cheese 125g parmesan cheese, grated ½ can of chopped tomatoes Olive oil spray
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Lightly grill all eggplant with some olive oil spray in a sandwich press in stages. Mix ricotta and parmesan together. Place ½ tablespoon on each piece of eggplant and roll. Place in a lightly greased oven proof dish and pour over chopped tomatoes. Place in moderate oven for ½ hour.
For something different, replace eggplant with zucchini, the kids will love it!
Pea and Quinoa Bowl
Carina Swain
Serves 4 Great eaten warm or cold. Easy to prepare and pack up in a lunchbox.
Ingredients Method
250g quinoa 100g pine nuts 1 lime, juiced 1 red chilli 500g frozen peas 3 zucchini, sliced 3 garlic cloves, crushed Olive oil Salt & pepper to taste
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Cook the quinoa in a pan with double the amount of water and bring to boil for around 15-20 minutes until your quinoa is cooked and there is no water left in the pan. Place your peas in a bowl with some freshly boiled water to defrost for 5 minutes. Lightly toast the pine nuts in a frying pan and put to one side in a bowl. Place peas, juice of 1 lime and 1 chilli in a food processor and whizz until pureed. In the same pan you toasted your nuts in, add a glug of olive oil and your sliced zucchini. Once the zucchini begins to brown, add the crushed garlic and cook on a medium heat for 2-3 minutes. And that’ s it, combine the quinoa, pea puree and your zucchini and garlic. Add salt and pepper to taste. You can swap pine nuts for almonds, change the quinoa for brown rice, or add extra veggies like asparagus or kale.
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