BUCKWHEAT-STUFFED MEDITERRANEAN VEGETABLES

Serves: 4 Preparation time: 15 mins Cooking time: 30 mins

2 medium aubergines, halved 2 peppers, halved & deseeded 3 tbsp olive oil plus extra 150g (5oz) buckwheat 1 small red onion, diced 2 garlic cloves, crushed 3 tomatoes, diced a small bunch of flat-leaf parsley, finely chopped 25g (1oz) pine nuts Zest and juice of 1 lemon 100g (3½oz) diced feta cheese salt and ground black pepper

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the aubergines and peppers cut-side up, on a baking sheet and drizzle with olive oil. Bake for 20 mins or until tender. Remove, allow to cool a little. 2. Follow packet instructions to cook the buckwheat. Heat remaining oil in a frying pan and cook the red onion and garlic over a low heat for 10-15 mins until softened. Stir in the tomatoes and parsley and cook gently for 4-5 mins. 3. Toast the pine nuts in a dry frying pan over a low heat for 2-3 mins, then remove. 4. Scoop the cooked flesh out of the aubergines and dice it. Add to the onion and tomato mixture with the buckwheat, pine nuts, lemon zest and juice and feta, stir well. 5. Pile into the aubergine and pepper shells and return to the oven for 8-10 mins. Per serving: 416 cals 22g fat (5.5g sat fat) 10g sugar