Spinach, Fetta & Ricotta Stuffed Capsicums

• While veggies are roasting, thinly slice 
brown onion. 
• Finely chop garlic. 
• Roughly chop baby spinach leaves. 
• Thinly slice cucumber into half-moons.
• Slice lemon into wedges.
• In a small bowl, combine panko breadcrumbs 
(see ingredients) and a drizzle of olive oil. 
Season with salt and pepper. 

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook onion and
baby spinach leaves, stirring, until wilted and 
softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Transfer to a large bowl and set aside to 
cool slightly.
• When capsicums have 5 minutes remaining, to 
the bowl with spinach, crumble in fetta cubes,
then add ricotta, a good squeeze of lemon juice
and a generous pinch of salt and pepper. Gently 
mix until combined.

• Remove tray with roasted capsicums from the 
oven and spoon filling into capsicum.
• Top with panko crumb and bake until golden 
brown, 5-10 minutes.

• While capsicums are baking, in a medium bowl, 
combine cucumber, spinach & rocket mix and 
balsamic vinaigrette dressing. Season to taste.