FALAFEL-LOADED CAPSICUM WITH COURTNEY ROULSTON

Serves 4 Prep 10 mins

Cooking 1 hour 20 mins

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Ingredients

2 large red capsicums

1 tbs olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

1 cup (200g) brown rice

1 vegetable stock cube

225g pkt Yumi’s Classic Falafel, halved

½ punnet red Perino tomatoes, sliced

½ cup (130g) Yumi’s Traditional Hommus

Mint leaves, to serve

Lemon wedges, to serve

Method

1. Preheat oven to 200°C. Grease a large roasting pan. Cut capsicums in half lengthways. Use a small sharp knife to carefully remove seeds and membrane. Place halves, cut-side up, in the pan.
2. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add garlic, cumin, coriander and paprika, and cook, stirring, for 30 secs or until aromatic. Add rice and stir to coat. Add 2 cups (500ml) water and stock cube. Bring to the boil, then reduce heat to low. Cover and simmer for 30 mins or until rice is just tender and liquid is absorbed.
3. Divide rice mixture among capsicums. Cover loosely with foil. Bake for 30 mins or until capsicum is just tender. Uncover and divide falafel among capsicums. Bake 15 mins until capsicum is tender and falafel heated through. Divide among serving plates. Top with tomato and hommus. Sprinkle with mint and serve with lemon wedges.

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