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SERVES 4- 6 (MAKES ABOUT 18) / PREPARATION 25 MINUTES / COOKING 18 MINUTES In New Zealand, mini capsicums are sold under a few names, including Little Sweeties and Vine Sweet. They’re perfect to stuff for vege kebabs, holding in a filling nicely. 400g mini capsicums/peppers 2 tablespoons olive oil 1 onion, finely chopped 1 teaspoon fennel seeds,

lightly crushed/ground 400g can cannellini beans, drained, rinsed ½ cup fresh breadcrumbs 3 tablespoons capers ¼ cup finely chopped mint ¼ cup finely chopped fennel fronds Bring a saucepan of water to the boil and cook the whole mini capsicums for 2 minutes with the lid on. Drain and leave to cool.

Heat the oil in a frying pan over medium heat and cook the onion and fennel seeds for 10 minutes with a sprinkle of salt. Stir in the cannellini beans, crushing with a fork.

Remove from the heat and stir in the breadcrumbs, capers, mint and fennel fronds and season with salt and freshly ground black pepper.

Cut the tops off the mini capsicums and discard. Cut out the seeds and discard. Stuff with the bean mix and thread 3 capsicums on to each skewer.

Heat the barbecue to hot and cook for 3 minutes on each side. Serve with the following salad.


3 oranges 1 teaspoon honey 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar 4 tablespoons olive oil 2 medium fennel bulbs 1 cup pitted olives, halved 100g rocket To make the dressing, squeeze the juice from 1 of the oranges and combine with the honey, mustard and vinegar in a serving bowl. Whisk in the oil and season with salt and freshly ground black pepper.

Thinly slice the fennel bulbs, put in the bowl with the dressing and toss.

With a sharp knife, remove the skin and all the white pith from the remaining 2 oranges. Cut between the pith to remove each segment and toss with the fennel, along with the olives. Just before serving, toss through the rocket.

WINE A lean, lively chardonnay. Go for the Mount Riley Seventeen Valley Chardonnay 2016.





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