Preparation time is 1hours
Cook time is 1hours
Total time is 2hours
Serve is for 8 people
Difficulty level: 3 out of 4
28 Ingredients
Number of servings
8
- 1 long green chilli, thinly sliced
- 1 eggplant, cut into rounds (approx. 425g)
- 2 medium fennel bulb, thinly sliced
- 4 qukes baby cucumbers, thinly sliced lengthways
- 2 vine ripened tomatoes
- 1 bunch broccolini, halved crossways
- 1 bunch baby carrots, scrubbed, trimmed
- 175grams minicaps, halved
- 2tablespoons basil leaves
- 1teaspoons chilli flakes
- 1tablespoons red wine vinegar
- 1tablespoons dukkah
- 3tablespoons hummos
- 1/2 cup parmesan, grated
- parmesan (and micro herbs, to garnish)
- 2 loaves sour dough, sliced
- 1teaspoons harissa
- 60grams smooth ricotta
- 1teaspoons sesame seeds
- 1/3 cup yoghurt
- 100grams chevre (optional)
- 100grams goats cheese
- 150milliliter olive oil
- 1tablespoons thyme
- 1teaspoons caster sugar
- 2tablespoons basil pesto
- 4tablespoons labne
- 4tablespoons cottage cheese
Nutrition per serving
2790kJ
Protein
23.2grams
Sugars
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C fan forced. Place the Broccolini®, baby capsicums and carrots in a large roasting pan. Drizzle with 2 tablespoons of oil, season and shake gently to coat. Roast for 15-20 minutes or until the vegetables are tender. Set aside to cool.
Step 2 of 3
Arrange the fennel over the base of the greased roasting pan. Drizzle with 1 tablespoon of oil, scatter over the parmesan and season. Roast for 20-25 minutes or until fennel is tender. Cool to room temperature.
Step 3 of 3
To serve, top with bacon and hazelnuts.
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