Garlic prawn, lemon and fetta spaghetti

• 400g dried spaghetti pasta
• 1/4 cup olive oil
• 1 red onion, finely chopped
• 20 (500g) green king prawns, peeled (tails intact), deveined
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 teaspoon finely-grated lemon rind
• 2 tablespoons lemon juice
• 1 cup roughly-chopped fresh flat-leaf parsley leaves
• 125g reduced-fat feta cheese, crumbled crusty bread, to serve

Method

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add prawns and garlic. Cook, stirring, for 2 minutes or until prawns are just pink. Add wine. Bring to the boil. Simmer, uncovered, for 1 minute or until prawns are just cooked through. Remove from heat. Add lemon rind and juice.
3. Drain pasta. Return to pan over low heat. Add prawn mixture, remaining oil, parsley and feta. Season with pepper. Toss to combine. Serve with crusty bread.

Lemon meringue slice

Makes 16

Ingredients
3 x 90g packets coconut macaroon biscuits (base can also be made from shortcrust pastry)
125g butter, melted
395g can sweetened condensed milk
2 lemons, rind finely grated, juiced
2 eggs, separated
1/2 cup caster sugar
1 1/2 cups desiccated coconut

Method

Grease and line a 3cm deep, 16cm x 26.5cm (base) lamington pan. Place biscuits into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter. Stir until combined.
Using your fingertips, press crumb mixture over base of prepared pan. Refrigerate for 30 minutes or until set.

Combine sweetened condensed milk, lemon rind, 1/2 cup lemon juice and egg yolks. Pour over biscuit base.

Preheat oven to 180°C. Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, continuing to beat until meringue is thick and glossy. Fold through coconut. Spread over lemon mixture. Bake for 25 minutes or until golden. Allow to cool in pan.

Cut into squares. Serve.

Creamy Spinach and Mushroom Pasta

Ingredients
300g dried penne or pasta of your choice (I use tri-coloured spirals)
2 tbsp olive oil
250g sliced mushrooms
1 tsp dried oregano
275ml vegetable stock
1 tbsp lemon juice
6 tbsp cream cheese
200g frozen spinach leaves
salt and pepper

cool pasta in a large pan of lightly salted boiling water, Drain, reserving 175ml of the cooling liquid

meanwhile heat the oil in a large, heavy-based frying pan over medium heat, add the mushrooms and cook, stirring frequently for 8 minutes or until almost crisp, Stir in the oregano, stock and lemon juice and cook for 10-12 minutes, or until sauce is reduced by half

stir in the cream cheese and spinach and cook over medium-low heat for 3-5 minutes. Add the reserved cooking liquid, then the cooked pasta. Stir well, season to taste with salt and pepper and heat through gently before serving.

Vegetable and ham fritters

Serves 4

1 sml carrot
1 sml zucchini
1/4 cup frozen corn kernels
1 tbsp chopped flat leaf parsley
1/3 cup grated cheddar cheese
50g shaved ham, chopped
1/2 cup plain flour
3 tsp vege oil

1. Combine carrot, zucchini, corn, parsley, cheese, ham, eggs and flour in a bowl.

2. Heat 1 tsp oil in a frying pan over medium heat. Add 1/4 cup carrot mix. Using a spatula, flattern. Repeat to make two more fritters. Cook 2 mins each side.

3. Repeat with remaining oil and carrot mix to make 8 fritters.

Crunchy baked chickpeas

Makes 1 cup

400g can chickpeas, drained and rinsed
1/2 teaspoon sea salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder

1. Preheat oven to 150 fan forced, line a tray with baking paper

2. Place chickpeas on tray, sprinkle with spices. Roast chickpeas 1 hour or until golden.

3. Store in an airtight container.

Chickpea, haloumi and rocket salad

Serves 4

1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes

1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.

2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.

3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.

4. Cook haloumi 1-2 mins each side.

5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.

Potato and avocado salad with mixed herb dressing

Serves 6

1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed and thinly sliced
2/3 cup roughly chopped walnuts

Dressing

1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove crushed
1/4 cup chopped flat leaf parsley

1. Cook potato in a large saucepan of boiling, salted water for 8-10 mins or tender. Refresh under cool water. Cool 20 mins.

2. Make dressing - place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl and mix.

3. Place potato, avocado, celery and walnuts in a bowl. Drizzle with dressing.

NB Can serve this dressing with prawns, fish or BBQ chicken