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Garlicky greens and beans with gremolata and roast tomatoes

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Kale, broccoli, white beans, tomatoes, onions, garlic, lemon zest, parsley, extra virgin olive oil, salt, fennel seeds.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL 
ENERGY3789.3kj
PROTEIN33.5g
FAT TOTAL61.6g
- SATURATED19.7g
CARBS46.9g
- SUGARS25.2g
SODIUM1375.2mg

SIZES

Small:
Serves 1 as a main, 2 as a side

GOES WITH

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.

PREP, COOK AND SERVE

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

PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.

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. 

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