Roast tomato, broccolini and feta with basil oil

HERE'S HOW WE MAKE IT

We cook onions and garlic with red wine vinegar until soft, then roast cherry tomatoes and broccollini until just caramelised.

We then blanch peas so that they retain their colour and crunch.

These are dished up and topped with diced feta. To dress the vegetables and bring the whole dish together, we're serving a separate tub of olive oil infused with basil, chilli and lemon zest. Everything is then snap-frozen.

INGREDIENTS

Garlic, onion, olive oil, salt, red wine vinegar, tomatoes, broccolini, peas, lemon zest, basil, chilli, feta.

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER SMALL SIZE
ENERGY	458kj	2758kj
PROTEIN	2.1g	12.5g
FAT TOTAL	9.5g	56.9g
- SATURATED	1.4g	8.7g
CARBS	2.9g	17.2g
- SUGARS	2.1g	12.9g
SODIUM	206mg	1241mg

SIZES

Individual:

Serves one person

Small:

Serves two adults with pasta

Large:

Serves four adults with pasta

GOES WITH

Serve tossed through pasta with a sprinkle of Parmesan or on a bed of cous cous, quinoa or any other grain.

LOW CARB: dish up with zucchini spirals or on a bed of cauliflower "rice".

PREP, COOK AND SERVE

Individual: To microwave, pierce the film a few times and heat for 2 minutes (from defrosted) or until piping hot. Peel back the film and remove the basil and chilli oil. Microwave for a further 1 minute (from frozen) or until piping hot. Shake the basil and chilli oil container and pour over the dish. Allow to rest for 1 minute before serving tossed through pasta with a sprinkle of Parmesan, or on a bed of couscous or quinoa.

To reheat in a fry pan, remove the basil and chilli oil container and empty the remaining vegetables to a heated fry pan. Heat over a medium heat until evenly heated through. Stir the basil and chilli oil through the vegetables and serve tossed through pasta with a sprinkle of Parmesan, or on a bed of couscous or quinoa.

Small: To microwave, pierce the film a few times and heat for 3 - 4 minutes (from defrosted) or until piping hot. Peel back the film and remove the basil and chilli oil. Microwave for a further 3 minutes (from frozen) or until piping hot. Shake the basil and chilli oil container and pour over the dish. Allow to rest for 1 minute before serving tossed through pasta with a sprinkle of Parmesan, or on a bed of couscous or quinoa.

To reheat in a frypan, remove the basil and chilli oil container and empty the remaining vegetables to a heated frypan. Heat over a medium heat until evenly heated through. Stir the basil and chilli oil through the vegetables and serve tossed through pasta with a sprinkle of Parmesan, or on a bed of couscous or quinoa.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.