1 Cos Lettuce (Washed, Dried and Torn)

12 Slices Pancetta (Grilled until Crisp)

1 small Sour Dough Loaf (Cubed and fried until golden)

3 Hard Boiled Eggs (Quartered)

1 quantity Caesar Salad Dressing

Method

Combine all ingredients. Drizzle over dressing.

3/4 cup Cannellini Beans

2 Red Onions (Finely Chopped)

2 Carrots (Peeled & Grated)

2 Celery Stalks (Finely Sliced)

3 Large Tomatoes (Roughly Chopped)

1L Vegetable Stock

1 Bay Leaf

1 Rosemary Sprig

2 Courgettes or 1 Zucchini (Diced)

100g Green Beans (Trimmed & Cut into 2cm Lengths)

60g Small Pasta Shells

2T Tomato Paste

Method

Saute onion, carrot and celery for 5 minutes or until onion is soft.

Add the cannelini beans, tomato, stock, bay leaf and rosemary sprig and 2 cups of water. Bring to the boil, reduce heat and simmer for 40 minutes.

Add courgettes, green beans, pasta and tomato paste and cook for a further 30 minutes or until pasta is tender.

Notes

For a higher fat version, add sliced pancetta when sauteeing onion and serve with parmesan croutons.

450g Rolled Oats

120g Sunflower Seeds

120g White Sesame Seeds

175g Apple Puree

2t Ground Cinnamon

1t Ground Ginger

120g Brown Rice Syrup

4T Runny Honey

100g Brown Sugar

250g Whole Almonds

1t Sea Salt

2T Sunflower Oil

300g Mixed Dried Fruit

Method

Combine all ingredients except dried fruit. Spread mixture over two baking trays.

Bake in a 150 degree oven, turning and redistributing the granola every ten minutes until evenly golden brown (Approx. 30mins).

Allow to cool and then combine with dried fruit. Store in an airtight container.

2 Shallots (Peeled & Quartered)

2 Lemongrass Stalks (Bruised, Trimmed and Chopped)

3 Cloves Garlic (Peeled & Quartered)

2cm Fresh Ginger (Peeled & Chopped)

6 Long Green Chillies (Chopped)

1 Bunch Fresh Coriander inc. Roots (Washed & Chopped)

1/4 Cup Vegetable Oil

Method

Process all ingredients except oil until finely chopped. With motor running, add oil in steady stream until a smooth paste is formed.