THE RECIPE:

1. Peel and slice the carrots into 1/4 in thick ‘fries’;
2. Gently toss the carrot fries in the olive oil, salt and pepper, sprinkle on the cheese and mix to coat;
3. Spread them in a single layer on a baking sheet;
4. Roast in a a preheated 220˚C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.

THE INGREDIENTS:

Carrots, olive oil, 50gr of cow cheese, salt and black pepper to taste.

THE RECIPE:

1. In a large salad bowl, add the arugula then tomatoes, figs and mozzarella;
2. Drizzle the olive oil, balsamic vinegar and lemon juice over the top, add salt and pepper then toss;
3. Add additional oil, vinegar, salt or pepper to taste.

THE INGREDIENTS:

200 gr of arugula, 3 to 4 medium tomatoes sliced, 1 fresh burrata, fresh figs, olive oil, balsamic vinegar, juice from 1/2 lemon, basil, salt and black pepper.

THE INGREDIENTS:

1 cauliflower, 30 gr mayonnaise, flour, garlic, onion, bread crumbs, turmeric powder and salt and black pepper.

THE RECIPE:

1. Preheat oven 200˚C. Line baking sheet with parchment paper and set aside;
2. Place cauliflower florets in a bowl, toss with mayonnaise and set aside;
3. In a small bowl combine bread crumbs, flour, finely chopped onion, finely chopped garlic, turmeric powder, and mix well;
4. Dip cauliflower florets in breading and place on a baking sheet, repeat until all florets are coated;
5. Bake for 30 minutes turning halfway. Delicious served with ketchup or mayonnaise.

THE RECIPE:

1. Preheat oven to 200°C. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet;
2. In a medium skillet over medium heat, add olive oil. Add chopped mushrooms stems and cook for 5 minutes. Add garlic and cook for 1 minute then add breadcrumbs and let toast slightly. Season with salt and pepper. Remove from heat and let cool slightly;
3. In a large bowl mix together mushroom stem mixture, cheese, parsley, and thyme. Season with salt and pepper.  Fill mushroom caps with filling and sprinkle with more cheese;
4. Bake until mushrooms are soft and the tops are golden, 20 minutes;
5. Garnish with parsley to serve;

THE INGREDIENTS: