Bruschetta with Tomato-Basil Relish

Ingredients

Grilled Toast Rounds 16 slices French bread (or about 8 slices Italian bread)

2 tablespoons olive oil

1 garlic clove

Brush both sides of bread slices with olive oil and place on medium hot grill; grill until lightly brown; turn and grill other side.

Remove from grill and rub one side of toasts with garlic.

Serve with Tomato- Basil Relish (below).

Tomato-Basil Relish

1 cup chopped fresh tomatoes

2 tablespoons finely chopped onion

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped basil

SaltPepper

Mix tomatoes, onion, garlic, olive oil, vinegar in a small bowl. Stir in basil and season with salt and pepper to taste Cover and let stand about 30 minutes

Pasta with roasted pumpkin, basil and tuna fillet

Ingredients:

800 g Queensland blue pumpkin, peeled, seeled and cut into 2cm cubes

1 onion, peeled and chopped

1/2 red capsicum, seeded and slices

2 tablespoons olive oil

1/2 cup basil leaves, finely sliced

4 cloves garlic, unpeeled

2 x210g can tuna filled, cut into 2cm cubes

400 g dried pasta shapes, (for example penne)

100 g semi-dried tomatoes, roughly chopped

1/2 cup Parmesan cheese,

gratedblack pepper, cracked

Directions

1. Preheat oven to 200°C.

2. Place pumpkin, onion, capsicum, olive oil, basil and garlic in a shallow roasting pan, season to taste.

3. Toss to coat in oil.

4. Roast at 200°C for 20 - 30 minutes or until pumpkin is soft. Squeeze cooked garlic from cloves and stir through pumpkin mixture.

5. Add tuna and semi-dried tomatoes and roast for another 5 minutes or until pumpkin is browned around edges.

6. Cook pasta in plenty of boiling, salted water until just tender (al dente). Drain pasta and return to saucepan, add pumpkin mixture and toss to combine.Notes: High in carbohydrates, medium in fat, low in sugar. Use egg free pasta if you are preparing food for people with an allergy to egg. Divide pasta among 4 bowls, and top with Parmesan cheese and cracked black pepper.