Mediterranean filled banana chillies
PREP + COOK TIME 30 MINUTES SERVES 4
6 large banana chillies (600g)
1½ cups (240g) chargrilled mixed marinated eggplant and roasted red capsicum slices
¾ cup (100g) pitted green olives
100g provolone cheese
150g olive sourdough
1 tablespoon extra virgin olive oil sea salt fl akes freshly ground black pepp
1 Preheat the oven to 200°C/180°C fan. Line a large oven tray with baking paper.
2 Cut banana chillies in half lengthways. Trim, then discard seeds and membrane.
3 Coarsely chop eggplant and capsicum mix, and the olives; combine in a medium bowl. Fill chillies with vegetable mixture.
4 Coarsely chop the cheese; tear the sourdough into small pieces. Top chillies evenly with cheese and sourdough. Drizzle with the oil; season with salt and pepper.
5 Roast chillies for 20 minutes or until golden, the cheese is melted and sourdough is crispy.
Chargrilled broccoli steaks with watercress salad
PREP + COOK TIME 20 MINUTES SERVES 4
1 large head broccoli (500g)
1 large pomegranate (430g)
250g marinated Persian fetta, drained
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