These are very quick and nutritious. Perfect for a light snack or a starter, or in my case, to get your other half to eat vegetables. You might not look so sexy with sauce and noodles dripping down your face, but you could always get your date to lick it off…

Ingredients
1/2 carrot, cut into matchsticks
1/2 cucumber, peeled and cut into matchsticks
1/2 capsicum, cut into matchsticks
2 shallots, cut into matchsticks
8 mint leaves
1/4 cup coriander leaves
50g vermicelli noodles
4 rice paper sheets
Dipping Sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
4 tablespoons Hoi Sin sauce
1 tablespoon warm water

Serves 2

Method
Cover vermicelli noodles with boiling water and leave for 5-7 minutes. Drain and run under cold water until cool. Drain again.
Soak a tea towel in cold water and place on a plate.
Soak a rice paper sheet in warm water in a large circular bowl for about 30 seconds. Place on the wet tea towel. Arrange some of the vermicelli noodles at the bottom end of the rice paper. Place your carrot, cucumber, capsicum and shallots on top. Gently place the coriander down one side and neatly place the two mint leaves up the side. To roll either fold in both of the edges and then roll, or just fold up one edge (to leave the top open) and roll tightly. Cover with the wet tea towel and keep them all covered and in the fridge until you are ready to serve. The closer you can prepare them to serving time the better.

To make the sauce, mix the sugar and water in a bowl until the sugar has dissolved. Then add the remaining ingredients and mix well.

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A super winter dinner, especially after a big lunch. We had ribs for lunch down at Hurricane’s today and whilst they are the best ribs in Sydney, they also make you feel lardy…so with with meat for lunch, it’s definitely time for vegetables for dinner.

Ingredients
3 kipfler pototoes, peeled and cut into chunks
2 skinny eggplants, sliced
1/4 pumpkin, skinned and cut into chunks
1 sweet potato, peeled and cut into chunks
1 zucchini, cut in half
3 cloves garlic
olive oil
pepper
150g Halloumi, sliced

Method
Heat oven to 200. Heat olive oil in an oven tray (in the oven) for about 5 minutes. Add all of your vegetables and grind pepper over them. That’s it! Just wait for 40 minutes, check them once half way through and turn them over. Put the cheese over the top of the vegetables and move the tray up to the grill for about 5- 10 mins.

Halloumi doesn’t melt - it still, according the geek - tastes like rubber. However I love it. This is a great recipe for you vego’s and people wanting to detox from meat.

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