Preheat the oven to 200°C and line a large oven tray with baking paper Heat oil in a large frying pan over medium heat, add butter, onion, thyme and garlic, reduce to low and cook for 15 minutes, stirring regularly. Add vinegar and mustard, increase to medium-high heat and cook for a further 2 minutes or until vinegar has evaporated. Transfer mixture to a bowl and allow to cool pastry leaving a 3cm border all around. Place rows of squash and zucchini over the onion mixture, top with tomatoes, fold borders over, and brush with eggwash. and drizzle with extra olive oil. Bake for 25 minutes or until pastry is golden and vegetables tender.
2 tbs olive oil 1 bunch kale, stalks removed, leaves torn 2 leeks, thinly sliced (white and pale- green part) 300g smooth ricotta 300g feta, crumbled 4 eggs, lightly beaten 1 cup each mint and dill 150g butter, melted 1 tbs sesame seeds Burnt honey and lemon syrup cup (80ml) honey Juice of ½ lemon ¼ tsp cinnamon, ground Heat oil in a frying pan over medium heat, add garlic and chilli, fry gently for a minute, then add kale and leek, season and fry for 5-7 minutes until wilted. Transfer to a bowl and cool completely. In another bowl mix ricotta, feta, eggs and herbs, season, then stir into cooled kale mixture. Preheat oven to 200°C. Line a 22cm cake and cover with a damp tea towel. Working with a sheet at a time, lightly brush with butter, place another sheet on top, spoon an eighth of kale mixture along the bottom edge of sheet in a strip about 4cm wide. Working quickly, roll up and coil into a snail shape. Place in lined cake tin. Repeat 7 times. Brush top with butter, scatter with sesame seeds and bake for 1 hour or until For syrup, heat honey in a small saucepan over medium-high heat for 2 minutes or until it darkens. Take off heat, add lemon, cinnamon and salt, swirl to combine. Drizzle syrup over spanakopita while still warm. cup (80ml) extra virgin olive oil, plus extra to serve 1½ tbs harissa 1 lemon, juiced 2 bunches broccolini, trimmed 2 x 180g packets soft haloumi (we used Riverina Dairy, available at Woolworths), each block sliced into 4 pieces 400g can chickpeas, drained and rinsed 220g hummus cup (65g) pepitas, toasted 2 salad onions, thinly sliced Baby flat-leaf parsley leaves, to serve Heat a barbecue or grill plate. Combine oil, harissa and lemon juice in a large bowl and season. Place two-thirds of the mixture in another bowl, add broccolini and haloumi to the larger amount and gently toss to coat. Add chickpeas to the remaining mixture, season and toss to combine. Grill broccolini and haloumi for 2 minutes each side. When you’re ready to serve, smear hummus on each serving plate, divide broccolini and haloumi among plates, scatter with chickpea, pepitas, onion and parsley leaves and drizzle with olive oil.