Capsicums with their great colours and taste can produce great side dishes that complement and support the main dish whether cooked or raw in a salad.
One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.
This capsicum, zucchini, rocket and quinoa salad is a great light lunch especially to take to work or uni.
Chickpeas and couscous combine to give this low-kilojoule dish a high protein score.
Spread cream cheese on your favourite dried biscuits and top with this chunky relish for a tasty party nibble.
Pan-fried with colourful red capsicum, sprouts make a superb side dish to accompany lean meat or poultry for a simple weeknight dinner. Don't overcook them: stir-frying sliced Brussels sprouts until they are just crisp-tender is the way to go.