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Ingredients
- 1 lemon, zest only, no white pith
- 4 sprigs fresh parsley, leaves only, plus extra finely chopped to serve
- 20 g extra virgin olive oil, plus extra to drizzle
- 5 garlic cloves
- 4 sprigs fresh basil, stalks only, cut into thirds, leaves reserved
- 1 red onion, cut into slices
- 2 fresh tomatoes, cut into pieces
- 400 g canned chopped tomatoes
- 1 ½ tbsp balsamic vinegar
- 2 tsp Vegetable stock paste
- 80 g pitted Kalamata olives, drained
- 1 red capsicum, cut into strips (2 cm wide)
- 2 zucchini (approx. 200 g), cut into slices (1 cm)
- 1 ½ tsp sea salt
- 1 eggplant (approx. 400 g), cut into pieces (3 cm)
- 400 g canned lentils, rinsed and drained
- 400 g can chickpeas, rinsed and drained
- 300 g fresh green beans, trimmed and cut into halves
- 360 g haloumi, cut into slices (1 cm)
- extra virgin olive oil spray
- Nutrition
- per 1 portion
- Calories
- 1572.5 kJ / 375.8 kcal
- Protein
- 17.4 g
- Carbohydrates
- 39.1 g
- Fat
- 18.3 g
- Saturated Fat
- 7.8 g
- Fibre
- 12.7 g
- Sodium
- 1070.7 mg
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