Ingredients

• 1 large wholemeal pita bread
• 2 tablespoons tomato paste or pizza sauce
• 2 large mushrooms sliced
• 4 spring onions thinly sliced
• 8 thin slices salami
• ¾ cup grated mozzarella cheese
• ½ cup red pepper cut into strips

Preparation

• Place pita bread on paper towel and cook on High (100%) for 2 minutes.
• Cool and spread with tomato paste.
• Arrange mushrooms, onions and salami over paste.
• Top with cheese & garnish with red pepper.
• Elevate pizza on a roasting rack and cook on High (100%) for 3 minutes to heat through.
• Cut into wedges and serve with a crisp green salad.

Ingredients

• Lettuce cups
• 1 x 200g can tuna
• 8 cherry tomatoes halved
• spring onions
• 4 Sticks celery diagonally sliced.
• 8 anchovies
• 4 hard boiled eggs
• 12 black & green olives
• French dressing

Replace tuna with red or pink salmon.
Replace celery with 2 diagonally sliced small Lebanese cucumbers.
Replace lettuce cups with 2-3 large handfuls rinsed rocket or mixed lettuce.
Toss salad together garnishing with olives.

Preparation:

• Break a lettuce into 4 cups.
• Arrange a portion of tuna with hard boiled eggs cut in half in each cup.
• Scatter with cherry tomatoes, spring onions and celery.
• Top with anchovies and garnish with olives.
• Serve with French Dressing and crusty bread.

Ingredients

• 200g low fat ricotta cheese
• 2 tbs fresh and finely grated parmesan cheese
• 1 egg, lightly beaten
• Pepper to taste
• 2 tsp fresh sage, chopped
• 1 medium red capsicum, cored, with seeds discarded
• Mesclun
• Black olives
• Sliced salami for serving

Serves 4

Preparation

• Combine cheeses egg and pepper in a bowl until well blended.
• Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
• Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
• Cook on Medium (50%) a further 2½ minutes.
• Remove and stand whilst cooking the capsicum.
• Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
• Stand for 5  minutes then peel away skin and discard.
• Slice capsicum.
• Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

Ingredients

• 1 large wholemeal pita round
• 1 large eggplant, pierced several times with fork
• 1 white onion grated
• 1 clove of garlic squeezed
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt & pepper to taste

Preparation

• Split pita into 2 halves.
• Elevate 1 round on a roasting rack and cook on High (100%) for 1 minute turning over half way through cooking time.
• Place eggplant on the rim of the turntable and cook on High (100%) for 10 minutes turning over half way through cooking time.
• It should be skewer soft.
• When cool enough to handle cut in half lengthwise and scoop out flesh.
• Place with all the other ingredients into a food processor and blend until mixture is coarsely chopped.
• Transfer to a serving bowl and serve with the Pita Chips.