In science this week

Last week’s science lesson embraced Harmony Day, and the middles students celebrated the diversity of the plants in the garden, their country of origin and associated culture. The students harvested an amazing amount of capsicum and cucumber and so this week were able to enjoy the harvest through a healthy Italian snack, Roasted Capsicum and Cucumber Bruschetta. The students thoroughly enjoyed it and we are sure you will too!

Roasted Capsicum and Cucumber Bruschetta

Ingredients:

Red capsicum (x3)

Cucumber (x2)

Lemon Juice (tablespoon)

Garlic salt (to taste)

Parsley (teaspoon)

Cream cheese (to spread on bruschetta chips)

Maretti Bruschette Roasted Garlic Chips (160g pk)

Method:

Wash and slice capsicum. 

Drizzle with oil and roast for 20 min in oven

Wash and slice cucumber

Combine cucumber, capsicum and parsley

Drizzle lemon juice over mixture

Season with garlic salt to taste

To serve:

Spread cream cheese on bruschetta chip

Top chip with a generous serve of mixture

Enjoy!