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Ingredients
Lemon chilli dressing
- 4 pieces lemon peel (1 x 5 cm), no white pith
- 1 long red chilli, deseeded if preferred
- 3 sprigs fresh lemon thyme, leaves only
- 1 garlic clove
- 40 g extra virgin olive oil
- 20 g lemon juice
Vegetable bake
- olive oil, for greasing
- 1 - 2 Ruby Lou potatoes, peeled and cut into very thin slices (see Tips)
- 2 garlic cloves
- 300 g sweet potato, cut into pieces (4-5 cm)
- 200 g carrot, cut into pieces (4-5 cm)
- 100 g zucchini, cut into pieces (4-5 cm)
- 40 g cornflour
- 80 g red onion, cut into thin strips
- 80 g red capsicum, deseeded and cut into thin strips
- 1 egg
- ½ tsp salt
- ½ tsp ground black pepper
- 150 g fresh Swiss brown mushrooms, cut into slices
- 30 g fresh baby spinach leaves, to serve
- 70 g goat's milk feta, crumbled, to serve
- Nutrition
- per 1 portion
- Calories
- 1087.5 kJ / 258.8 kcal
- Protein
- 7.9 g
- Carbohydrates
- 25.5 g
- Fat
- 12.3 g
- Saturated Fat
- 3.2 g
- Fibre
- 6.6 g
- Sodium
- 359.7 mg
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