Ingredients:

1 large Avocado
1 bell pepper sliced
2 slices of bacon
½ round cooked feta
1 tsp lemon juice
½ cup coriander
Salt and pepper
2 slices Rye Bread

Method:

1. Fry or grill the bacon and then cut it into small pieces.
2. Scrape out the Avo from its skin, place in a bowl and mix with a fork until smooth.
3. Add the lemon juice and a little salt and pepper.
4. Smear the Avo mix onto the Rye Bread (which you can toast or use fresh)
5. Sprinkle the bacon, feta and bell pepper over the Avo
6. Top with the coriander

Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
1 onion thinly sliced
1 aubergine, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3-4 small baby marrow, cut into slices
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 tbsp fresh parsley, chopped

Method:

1. Heat the olive oil in a large saucepan on medium heat.
2. Add garlic and onions and cook until softened.
3. Add aubergine and stir.
4. Add peppers and stir.
5. Place a lid over the saucepan and cook for 10 minutes, stirring occasionally.
6. Add tomatoes, baby marrows and the herbs.
7. Cover the saucepan and cook on a low heat for 10 minutes or until the aubergine is tender.