Sunraysia

• Homemade muesli with soya milk,topped with a banana.
• Tea or coffee

Homemade muesli with soya or rice milk topped with a banana.
10 mins cooking. Serves 4-6

10 mins cooking. Serves 4-6
200g/7oz jumbo porridge oats
75g/3oz barley or rye flakes
50g/2oz chopped hazelnuts
50g/2oz linseeds
50g/2oz pumpkin seeds
50g/2oz sultanas
50g/2oz dried, ready-to-eat apricots, roughly chopped
50g/2oz dried, ready-to-eat figs, roughly chopped

Preheat the oven to 160°C/Gas 3. Place the oats, barley or rye flakes, hazelnuts and seeds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer. Add milk and serve.

Kiwi and apple fruit salad, Rooibos tea

• Celeriac and pomegranate salad.
• Soya yoghurt
• Apple
• Sunraysia Williams Pear Crush

Celeriac and pomegranate salad.
30 mins preparation, 10 mins cooking. Serves 1

2 tbsp olive oil
½ lemon, juice and zest
1 tbsp honey
½ tsp red wine vinegar
½ pomegranate, seeds removed
100g/3½ oz celeriac, sliced finely
100g/3½ oz fennel, sliced finely
1 tbsp chopped chives

In a large bowl, whisk together the oil, lemon, honey and vinegar. Add the pomegranate seeds, celeriac, fennel and chives to the dressing and mix. Season and serve.

2 x wholemeal ricecakes with cottage cheese and a sprinkle of fresh chives

• Baked aubergine stuffed with couscous, served with tomato salad
• Mint tea

Baked Aubergine stuffed with couscous served with salad
30 mins preparation, 25 mins cooking. Serves 2

1 aubergine
100g/3½ oz couscous
1 cinnamon stick
½ tbsp dried chilli
1 tbsp curry powder
1 tbsp garlic, chopped
1 tsp ginger, chopped
2 tomatoes, seeded and diced
4 mushrooms
40ml/1½ fl oz vegetable stock
olive oil
1 tbsp pine nut

Preheat oven to 200°C/Gas 6. Slice the aubergine in half and bake for 20 minutes or microwave on high for 3 minutes. Spoon out the flesh and reserve. Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an dish with the couscous, pour over boiling vegetable stock. Cover and leave for 5-10 minutes. Mix the aubergine flesh with the couscous mixture. Drizzle with olive oil and sprinkle on the pine nuts. Finally place under the grill for 5 minutes and serve with salad