Heat EVOO in a large frying pan over medium-low heat. Add eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy. Add the capsicum, tomatoes and 1 cup water and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
Stir in capers, olives, vinegar and freshly cracked black pepper to taste. Simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are very tender and the caponata is thick and stew like. Stir through pine nuts and fresh herbs.
Store the caponata in an airtight container in the fridge covered with EVOO.
Place rice and 1 cup water in a saucepan and stir to combine. Cook over medium heat, covered with a tight-fitting lid, for 8 minutes. The liquid should be absorbed and the rice tender. Add the drained chickpeas and stir.
Meanwhile, make the dressing by combining EVOO, lemon juice, grated ginger and a few drops of sesame oil in a screw top jar. Screw on the lid and shake.
Assemble by dividing the rice and chickpea mixture in the base of four bowls. Follow with one quarter of the tuna, prepared vegetables and herbs in each bowl. Drizzle the dressing over the prepared bowls just before serving.
Heat a large fry pan or wok to a high temperature. Add 1 tbsp of EVOO and stir fry half of the pork fillet for 3-4 minutes. Repeat with second half of pork. Remove from pan and set aside.
Heat remaining EVOO, add broccoli, carrots, capsicum and beans and toss till just tender, another 3-4 minutes.
Return pork to the pan with cooked noodles. Add sweet chilli sauce and lime juice. Toss to combine and heat through.
Serve immediately garnished with bean sprouts, coriander leaves and black sesame seeds.
Cook pasta according to packet instructions. Drain and allow to cool.
Mix together mustard, yoghurt, lemon zest, lemon juice and pepper in a large mixing bowl.
Gently fold the cooled pasta, salmon and capers.
Garnish with fresh dill.
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