Ingredients
- 2 red capsicums
- 1 eggplant
- 40 g olive oil
- 1 garlic clove
- 1 fresh red chilli
- 6 pitted Kalamata olives
- 4 sprigs fresh flat-leaf parsley
- 2 pinches salt
- 2 pinches ground smoked paprika
- 20 g lemon juice
- 500 g water
- 150 g cauliflower florets
- 150 g fennel bulb
- 100 g cheddar cheese
- 3 spring onions/shallots
- 2 sprigs fresh flat-leaf parsley
- 20 g olive oil
- 100 g breadcrumbs
- 1 tsp Dijon mustard
- 1 egg
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp nutritional yeast
- 40 g pine nuts
- lemon
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