Vegetables

Roasted Broccoli and Bacon

2 heads of broccoli, cut into florets

5 garlic cloves, roughly chopped

4 rashers of bacon cut in bite size pieces

2 tbsp olive oil

salt and pepper

lemon juice or apple cider vinegar

1. Preheat oven to 200 degree C
2. Place broccoli, garlic, bacon and oil in a roasting dish and toss to combine
3. Season with salt and pepper and spread out in a single layer
4. Roast in the oven for 30 minutes, rotating the tray and flipping the broccoli every 10 minutes
5. Squeeze a little lemon juice or vinegar over the broccoli

1. Melt the oil or fat in frying pan over medium heat
2. Add bacon and cook, stirring occasionally, until golden and crisp about 8 minutes
3. Remove bacon and keep warm
4. Add onion to pan and cook stirring occasionally for 5-6 mins until soft
5. Add garlic and cook for 30 secs until fragrant
6. Stir in the pumpkin, pour in 500 ml of broth and cover with a lid
7. Bring to the boil then reduce the heat to low and simmer until the pumpkin is very soft and the liquid has been absorbed, about 15-20 mins
8. Mix in the coconut cream and egg and blend with until smooth and creamy
9. Season with salt and pepper
10. Bring remaining broth to the boil in a large saucepan
11. Add the parsnip noodles and blanch for 60 secs until almost cooked through
12. Combine everything and serve

Kumara onion cakes

2 kumara, peeled and diced into 2 cm cubes

30 g butter, melted

1 tbsp salt

1 tsp pepper

1 onion chopped finely

1. Preheat oven to 180 C
2. Line a baking tray with baking paper
3. Coat kumara in melted butter, salt and pepper and place on tray
4. Bake for 15 mins until golden
5. Cook onions in frying pan until soft
6. Transfer onions and kumara to a bowl, crush kumara and mix well
7. Form into cakes, brush with melted butter, brown cakes in a 200 degree C preheated grill for 5-7 mins

1. Preheat oven to 400 degrees
2. Blanch broccoli in boiling water for about 2 minutes
3. Drain and finely chop the broccoli
4. Mix in onions, garlic, cheese, egg and almond meal
5. Add chilli sauce
6. Mix well and chill in the fridge for 20 mins
7. Shape the mixture into 5cm shapes and spread evenly over an oven tray lined with baking paper
8. Bake for 8-9 minutes then, flip and then bake for additional 8-9 mins on the other side until golden brown

1. Spiralise zucchini into noodles, Set aside.
2. Roast tomatoes, place onto a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and bake at 200 degrees C for 15-20 minutes
3. Saute noodles over medium heat for 4-5 minutes
4. Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts to serve.