Recipes from Quick. Easy. Healthy. By Callum Hann and Themis Chrysdsidis

CHICKEN RATATOUILLE WITH ROCKET PESTO

Serves 4

1½ tbsp olive oil

1 brown onion, diced

1 small eggplant, diced

4 garlic cloves, thinly sliced

2 zucchini, diced

1 red capsicum, diced

1 tbsp fennel seeds

800g tinned tomatoes

2 x 250g boneless, skinless chicken breasts, cut into 2cm dice

80g feta cheese, to serve

crusty bread, toasted, to serve

ROCKET PESTO

3 handfuls basil, leaves picked

1 large handful rocket

juice and zest of 1 lemon

2 tbsp pine nuts

2 tbsp olive oil

Heat the olive oil in a large saucepan or stockpot over high heat.

Add the onion and cook, stirring, for 30 seconds or until translucent.

Add the eggplant and cook for 3-4 minutes until it starts to soften, then add the garlic, zucchini and red capsicum. Stir in the fennel seeds, leave to toast for a moment, then add the tomatoes. Bring to the boil, then reduce the heat to medium and simmer for 15-20 minutes until the ratatouille thickens and the tomato sauce darkens in colour slightly. Add the chicken and cook for a further 3-4 minutes, stirring occasionally, until just cooked.

Meanwhile, combine half the basil, the rocket, lemon juice, lemon zest and pine nuts in a food processor and blitz until finely chopped. Stir in the olive oil.

Divide the ratatouille between bowls. Add a spoonful of rocket pesto to each of four bowls and crumble over the feta. Serve with a slice of toasted crusty bread.

NUTRITION TIP: Most people know that for good health we should aim for five serves of vegetables a day. This dish will go a long way towards helping you meet your vegetable requirements. It also stores well, meaning tomorrow's vegetables are sorted too.

SUBSTITUTION: Ratatouille is a versatile side dish and can partner with a range of proteins. Try baked white fish, which will soak up the sauce and flavours of the ratatouille.

INSTANT BANANA ICE-CREAM WITH SESAME PRALINE

Serves 4

3 tbsp castor sugar

2 tbsp sesame seeds (white, black or a combination all work)

3 bananas, peeled, thinly sliced and frozen in a snap-lock bag or container

2 tbsp Frangelico (hazelnut liqueur)

To make the praline, line a baking tray with baking paper. Put the sugar in a small saucepan, add two tablespoons of water and heat gently over low heat until the sugar has dissolved, then increase the heat and cook until it turns amber in colour. Add the sesame seeds, give it a stir, then pour onto the lined tray. Leave to cool before breaking up into smaller pieces.

To make the instant banana ice cream, combine the frozen banana and Frangelico in a food processor and blend until smooth and creamy. If there are any lumps, scrape the mixture down with a spatula and blend briefly again.

Serve the ice cream in dessert glasses topped with the praline.

NUTRITION TIP: Because bananas have a naturally creamy texture this ice cream does not rely on a traditional creamy custard base, making this dessert a healthier alternative.

SUBSTITUTION: Swap the Frangelico for coffee for a delicious banana coffee ice-cream, or make this dish kid-friendly by using low-fat cream. Sesame allergy? Try chia seeds or chopped pepitas (pumpkin seeds) instead.