By Nick Hall

Ingredients for chicken stuffed capsicum

2 capsicums (preferably with a flat bottom so they can easily stand up)
500 grams chicken mince
1 bunch of spring onion
Olive oil
Salt to taste

Cleansing salad ingredients
1 bunch of parsley
1 grated carrot
1 handful of bean shoots
1 handful of goji berries
1 grated apple
6 beetroot circles cut in strips

Method for chicken stuffed capsicum
Cut the top off the two capsicums and remove the inside seeds. Place on a baking paper lined tray and place in oven for 30 mins while preparing mince and salad. Make sure the capsicums are placed right side up on the tray.

In the meantime, finely cut up all the spring onion and place in a frying pan along with a few tables spoons of olive oil. Sauté for 2 mins then add the chicken mince. Continue to saute until mince is cooked. Add salt to taste as the chicken mince is cooking.

Method for salad:
Finely chop all ingredients and place in a large salad bowl.
For dressing use 1 tsp of miso sauce to every 3 tbs of tahini.

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