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Scrambled Eggs with Fresh Basil Oil & Rocket Salad

Serves 1

3 eggs Basil Oil 2 tbs macadamia oil 3 basil leaves Salad cup rocket leaves 3 cherry tomatoes, quartered avocado, diced Instructions Place the basil and olive oil into the bowl of a mortar and pestle and pound until a paste has formed. Whisk the eggs in a bowl then pour into a frying pan on medium heat, cook while stirring constantly for 2-3 minutes or until the eggs are soft and cooked. Place all of the salad ingredients in a bowl and combine well. Serve the scrambled eggs on a plate with a side of salad and fresh basil oil.

Tuna Boats with Grilled Yellow Tomatoes


Serves 2

2 banana chillis, halved and seeded 170g can tuna in brine or fresh tuna, finely chopped cup parsley, roughly chopped 1 tbs mayonnaise 6 yellow tomatoes, halved Instructions Preheat a BBQ grill on medium heat. Place the tuna, parsley and mayonnaise in a bowl and combine well. Using a spoon, fill the banana chillis with the tuna mixture. Place the yellow tomatoes on the grill for 2-3 minutes or until slightly browned. Place the tuna filled banana chillis on a plate and serve with a side of yellow tomatoes.

Hearty Mince and Vegetable Soup


Serves 4 400g mince meat 2 tbs olive oil cup parsley, finely chopped 3 celery stalks, chopped 1 carrot, chopped 300g pumpkin, cut into 2cm cubes 4 bay leaves 8 cups chicken stock tsp ground black pepper Ground sea salt (optional) Instructions Fry the minced meat in the olive oil in a pan on medium heat until browned, stirring constantly while keeping the meat slightly chunky. When the minced meat has browned add the parsley, celery, carrot, pumpkin and bay leaves, cook stirring for 1 minute. Add the chicken stock and pepper, cover the pan and simmer for 20-25 minutes or until the vegetables are tender. Season with sea salt if desired. Serve.

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