Monday – Baked Mushrooms and Pumpkin with Fetta Croutons
 

Tuesday – Tikka Masala Beef Curry with Garlic Naan
 

Wednesday – Orange, Ginger and Honey Roast Chicken with Brussels Sprouts
 

Thursday – Stir Fry Pork and Vegetable Noodles with Pak Choy
 

Greek Style Beans with Taramasalata Toast

Method

  1. Finely chop the onion and red capsicum. Grate the carrots. Crush the garlic. Rinse and drain the 4 bean mix.
  2. Heat ¼ cup olive oil in a large, heavy-based saucepan. Add the onion and capsicum and cook for 3 minutes or until a little soft. Add the carrot and cook for another 3-4 minutes or until tender.
  3. Add the garlic and paprika and cook for 1 minute, stirring or until fragrant. Add the passata, oregano and ½ cup water. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Fold through the drained beans and heat through. Add the vinegar, sugar and season to taste with salt and black pepper. Crumble over the feta.
  4. Slice the Turkish bread into thick fingers and toast. Dollop with spoons of taramasalata. Serve with the Greek style beans.

TIP: Garnish with fresh dill.