Onions diced
Capsicums with the tops cut off and insides cleaned out
extra capsicum chopped in small pieces
Carrots diced
Chili sauce
Tomato sauce/or paste
Tomatoes chopped
rice
Seasoning
cumin
salt and pepper
coriander
all spice
nutmeg
cinnamon
Extras
Kale
Spinach
mushrooms
1/4 cup rice, 3/4 cup of water in microwave for 12 minutes
Fry onions gently
Add chopped capsicums and carrots
Mix seasoning and add to mixture
Add tomato sauce and chilli sauce, mix and cook for 5 mins
Add rice and chopped tomatoes, mix and stuff capsicums
Bake in oven for around 30 mins at 180 degrees Celsius
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1 tsp cumin seeds, toasted, ground
2 tbsp sesame seeds, toasted
4 capsicums (yellow, red, orange or a mix)
1 kg tomatoes, cut in half or cherry tomatoes
basil leaves
Mix together the vinegar, oil, cumin and sesame seeds
Season generously with salt and pepper, set aside in a large bowl
Remove the seeds from the capsicums and cut into thick wedges
Heat a grill plate, add the wedges and cook until tender then remove and add to the dressing
Put the tomato halves on the grill plate cut side down and cook briefly on each side
Add to the dressing
Toss carefully and add torn basil leaves and serve
2 pomegranates
2 red capsicums
1 small red onion
4 small radishes
1/2 telegraph cucumber
a small bunch of mint, finely shredded
1 clove garlic, smashed
good pinch of salt
2 tbsp lemon juice
a pinch of sugar
1 tsp sumac
5 tbsp extra virgin olive oil
First make the dressing by crushing the garlic and salt together until it is a paste
Scrape this into small screw top jar, then add lemon juice, sugar and sumac
Shake together until well mixed, add the oil and shake again, taste for sharpness add more oil or lemon juice as necessary
Salad
Cut pomegranates into quarters and peel the skin of the seeds, letting them drop into a bowl
Chop the rest of the vegetables into pomegranate seed size
Tip everything into a bowl
Pour over the dressing
Scatter over the shredded mint and stir gently to combine
Let sit for at least 20 mins before serving
1/3 cup olive oil
6 capsicums red, yellow and orange
5 cloves of garlic, peeled and thinly sliced
3 tbsp capers
2 tbsp balsamic vinegar
Heat the oil in a large heavy frying pan
Add the capsicum strips and fry over a high heat until they begin to scorch at the edges
Add the garlic and capers and stir fry for 2 mins
then add vinegar
Let it bubble up and evaporate then remove the pan from the heat
Transfer to a serving dish and serve at room temperature
4 large red capsicums, halved through the stem end, membranes and seeds removed
16 large basil leaves
4 cloves garlic, thinly sliced
1-2 long red chillies, thinly sliced
2 1/2 tbsp capers, drained
16 cherry tomatoes, halved
4 tsp red wine vinegar
8 tsp extra virgin olive oil
sea salt and ground pepper
Lightly oil a shallow baking dish
Preheat oven to 180 C fan bake
Place the ingredients in this order into the capsicum (2 basil leaves, garlic slices, chilli slices, 1/4 tsp capers then 4 tomato halves
Spoon in 1/2 tsp of vinegar and 1 tsp of olive oil
Season with salt and pepper
Roast for about 30 to 45 mins until tomatoes and edges of capsicum are lightly charred and capsicums are very tender but still holding their shape