• 6-8 large sweet peppers
  • 1 bowl of cherry tomatoes
  • 3 shallots
  • 3 courgettes
  • 2 tbsp of oil
  • 1tsp of thyme
  • 1tsp of oregano
  • 1 tbsp of pepper
  • 1 pinch of salt


  1. Preheat the oven 170*C fan.
  2. Wash and cut the peppers in quarters along the white ribs, scrap off any seed or white core.
  3. Chop the tomatoes, shallots, and courgette and mix them in a bowl with oil, herbs, salt and pepper.
  4. Place the sweet peppers in an oven tray lined with baking paper.
  5. Fill the peppers with the chopped vegetables and cook in the oven for about 20 minutes.


For the dressing:
  • 2 tablespoons of lemon juice
  • 4 tablespoons of olive oil
  • Salt and pepper
  • 1 large clove of garlic, finely chopped
For the topping (optional):
  • 1 pomegranate
  • 1 small handful pumpkin or other seeds
  • Feta cheese 400g quinoa
  • 1 red onion, finely sliced
  • 400g can of beans of choice, drained and rinsed
  • 1 small courgette, made into ribbons
  • 2 small cooked beetroot, diced
  • 1/2 cucumber, cored and diced
  • 10 fresh mint leaves, finely chopped


1. About 1/3 cup rice per person 2. Bring 1l and 1⁄2 of water to boil and add the rice and 1tbsp of salt. 3. Stir, cover and simmer for 20-30 minutes. 4. Drain off excess liquid and set aside to cool. 5. In a pan, dry fry the seeds on a medium heat and set aside to cool. 6. In a large bowl mix together the quinoa, vegetables, beans and mint. 7. In a small bowl mix together the dressing, then stir into the vegetables. 8. Get the pomegranate jewels by cutting the pomegranate in half width wise, hold the half pomegranate, cut side down, over the salad and tap on the skin with a wooden spoon. 9. Top the salad with the fennel and pumpkin seeds. Voila!

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