1/2 |
fennel bulb, cut into bite-sized pieces, (80g) |
1 |
large red onion, cut into bite-sized pieces, (160g) |
160g |
chestnut mushrooms, cut into bite-sized pieces |
1 |
courgette, cut into bite-sized pieces, (160g) |
1/2 |
red pepper, cut into bite-sized pieces, (80g) |
2 tablespoons |
olive oil |
a few |
thyme leaves |
|
sea salt |
|
freshly ground black pepper |
80g |
black and green olives, halved |
12 |
large caper berries |
1 |
unwaxed lemon, finely grated zest and juiced |
handful |
basil leaves |
4 tablespoons |
roughly chopped parsley leaves |
80g |
wild rice |
handful |
cherry tomatoes, halved |
4 |
marinated artichoke hearts, cut into bite-sized pieces |