stuffed capsicum

4 capsicums
1 cup uncooked brown rice
1 can lentils
1 diced red onion
3 stalks spring onion chopped finely
2 cups sliced mushrooms
100g sliced kalamata olives
100g greek feta
3 tbs pine nuts
1 tbs curry powder
1 heaped tbs curry paste
1 tbs worcestershire sauce
1 tbs coconut oil

Preheat oven to 180 degrees

Slice the top off capsicums and scoop out insides

Cook rice in boiling water

In a large wok heat coconut oil 

 Stir through curry powder, worcestershire sauce, red onion and mushrooms until it softens.

Add cooked rice, rinsed lentils, curry past, olives and spring onions.

 cook for further 3 mins

stir in feta

Scoop mixture into capsicums

add pine nuts on top and a sprinkle of feta

place on tray and into oven for 40mins

 

 

Chocolate mousse cups with Raspberry puree

 MOUSSE
4 packs small chocolate cases
60g butter
2 blocks dark cooking chocolate
6 eggs
1/2 cup caster sugar
1 cup thickened cream

RASPBERRY PUREE
Punnet of raspberries
juice of 1 lemon (or lime)
2 tbs caster sugar

RASPBERRY PUREE

blend raspberries, sugar and lemon 

CHOCOLATE MOUSSE

Combine butter and chocolate in a bowl

Heat over saucepan until melted 

cool to room temperature

Beat eggs and sugar until thick and creamy

fold in chocolate mixture

Place 1/2 tsp of puree in chocolate cases

add 2 tsp chocolate mousse

refrigerate

Grilled Halloumi salad

 

SALAD

Packet Organic Halloumi

1 red onion

1/2 cup spring onion

rocket

spinach leaves

1 lemon

DRESSING

juice of 1 lemon

1tbs French mustard

2tbs Dijon mustard

In a large bowl mix rocket, spinach leaves, finely sliced red onion and spring onion

Add diced segmented lemon pieces

Rinse Halloumi and cut into long strips

Add Halloumi to a lightly oiled fry pan 

Turn after 2-3min or once it's golden brown

 Add to salad

Mix all dressing ingredients together and pour over

Chickpea curry

Chickpea curry 

400g tomatoes

400g chickpeas

1 tbs coconut oil

1 onion sliced thin

1 tsp grated ginger

2 tbs laksa paste

1 tsp crushed garlic

160g tofu, drained, cut into 1cm pieces

1 tbs Philadelphia cheese

125ml water

100g spinach leaves

Heat oil in saucepan, cook onion until soft.

Add laksa paste, ginger and garlic. 

cook for 30 seconds.

Add tomatoes, drained chickpeas and water. 

Simmer for 10 mins.

Stir through Philadelphia cream. 

Add tofu and spinach.

Stir until spinach has wilted. 

Serve. 

Serve with brown rice and natural Greek yogurt.