You will genuinely not believe how anything so fresh and vibrantly green could come from the freezer. It's a game-changer. To make it we roast florets and batonned stems of broccoli till browning and sweet. Separately we cook down sliced onion and kale with fennel seeds and garlic in lots of good olive oil. Cooked white beans are stirred through the vegetables, along with a zesty gremolata (lemon, garlic and parsley). We scatter the finished dish with grape tomatoes which roast and blister in the oven, giving it a juicy burst of sweetness.
Kale, broccoli, white beans, tomatoes, onions, garlic, lemon zest, parsley, extra virgin olive oil, salt, fennel seeds.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
- SUGARS7.7g
Serves 1 as a main, 2 as a side
This makes a delicious plant-based lunch or dinner with some warm, crusty bread but also gets on well with pretty much anything you care to introduce it to: grilled halloumi, barbecued lamb, grilled chicken, a whole fish... delicious tossed through pasta, too.

Frozen product. Once defrosted, reheat and consume within 48 hours. 

For best results, remove film, drizzle with olive oil and roast in a 180C oven for 20 minutes (from defrosted) to 30 minutes (from frozen). To microwave, pierce film and heat for 1 (from defrosted) to 3 minutes (from frozen). Peel back film, stir gently, replace film loosely and heat for a further 2 minutes.  Serve warm or at room temperature, on its own with crusty bread, tossed through pasta or on the side of grilled meat, chicken or fish.