Lunch

• 3 thick slices of sourdough bread, roughly cut into 2cm cubes
• 3 tablespoons extra virgin olive oil
• 6 ripe tomatoes, cut into wedges
• 1 small red onion, sliced
• 2 roasted red capsicum, peeled and sliced

• 10 large marinated green olives, quartered
• 1/4 cup basil leaves
• 1 tablespoon black chia seeds
• 3 teaspoons balsamic vinegar
• Salt and pepper

1. Place bread cubes in a bowl and toss in 2 tablespoons of oil. Heat a grill pan and grill bread on all sides until golden. Remove from pan.

2. Combine remaining oil, grilled bread cubes and all other ingredients in a large bowl. Top with a few extra basil leaves and a sprinkle of chia seeds and serve.

Serves 4

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 1 clove garlic, chopped
• 550g butternut pumpkin, peeled and diced
• 80g roasted cashew nuts
• 1 tablespoon tomato paste

• 1 litre vegetable stock
• 1 1/2 tablespoons white chia seeds
• pinch ground nutmeg
• pinch cayenne pepper
• cream, if desired
• chives to garnish
• freshly ground black pepper

1. Heat oil and butter in a large saucepan. Add onion and saute for a few minutes, until softened.

2. Add garlic, pumpkin, cashew nuts and tomato paste. Cook gently for 2 minutes. Add the chicken stock and bring to the boil. Reduce heat and allow to simmer for 15-20 minutes, until pumpkin is tender.

3. Place into a food processor and process until smooth. Season with nutmeg and cayenne and process for a few more seconds.

4. Serve with a dollop of cream (if desired), a sprinkle of chopped chives and some freshly ground black pepper.

Serves 4