turkey + vegetable buckwheat pasta

Serves 6

Poppy cooks…

1. Saute
   onion, diced and
   4 garlic cloves, minced in
   olive oil.
   
   
2. Add
   3 carrot, diced,
   2 red capsicum, diced,
   2 zucchini, diced,
   1/2 cup semi sun-dried tomatoes, quartered and sauté until vegetables are softened then set aside. Feel free to add more olive oil if necessary. You can also use any seasonal or left over vegetables you might have.
   
   
3. Cook
   500g turkey mince until browned then add vegetables back in with
   700g passata,
   3 teaspoons dried oregano,
   1/2 teaspoon chilli flakes,
   handful basil leaves, torn,
   celtic sea salt and cracked black pepper, to taste and allow to simmer while cooking the pasta.
   
   
4. Cook
   500g buckwheat spiral pasta according to packet instructions.
   
   
5. Add pasta to sauce, combine, then serve with
   parmesan cheese (optional).

roast pumpkin + lentil stew

Serves 4

Ingredients

500g pumpkin, cubed

olive oil

celtic sea salt + cracked black pepper

onion, diced

1/2 teaspoon tomato paste

1/4 teaspoon chilli flakes

1/2 cup green lentils

1/2 cup chickpeas

green capsicum, diced

3 cloves garlic, minced

1 cup hot filtered water

lemon

dried mint, for garnish

sumac, for garnish

Method

1. Place pumpkin on a roasting tray and coat with olive oil and seasoning. Roast for approximately 30 minutes or until starting to caramelise
2. In a medium pot, saute onion in olive oil
3. Stir through tomato paste and chilli flakes
4. Stir through lentils and chickpeas
5. Stir through capsicum and garlic until garlic gains a bit of colour
6. Add water, juice from lemon and season to taste. Cook until lentils are cooked
7. Stir through roast pumpkin and garnish with dried mint and sumac

Notes
To create more of a soup, you can add an extra cup of hot filtered water and serve with gluten free bread.