Method Method for Stuffing 1 • Mix all ingredients thoroughly. Stuffing 1 is ready Method for Item 1: Stuffed Tomatoes • Cut the top of each tomato, scoop out middle and save for Stuffing 2 • Fill each tomato with stuffing 1 and put the top back on - ready to serve Method for Item 2: Stuffed Capsicums • Cut each capsicum into half and remove seeds • Fill each capsicum with Stuffing 1 - ready to serve Method for Stuffing 2 • Grind tomato cores scooped out from tomato (Item 1) wiith green chilli and avocado • Add raw tindoda chooped and raw sweetcorn and mix thoroughly. Stuffing 2 is ready Method for Item 3: Stuffed Mini Peppers • Cut each mini peppers into half and remove seeds • Fill each mini pepper with Stuffing 2 - ready to serve Method for Item 4: Cooked Butternut Squash with Sweetcorn • Dice butternut squash and cook at very low temperature (low flame) without adding any liquid • Once half cooked add raw sweet corn and lime juice and cook till tender - ready to serve Method for Item 5: Vegetable Salad • Mix all salad ingredients thoroughly and serve