Garlicky greens and beans with gremolata and roast tomatoes
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 roast grape tomatoes, giving it a juicy burst of sweetness.
Broccoli, tomatoes, onion, great northern beans, olive oil, kale, parsley, garlic, salt, lemon zest, fennel seeds
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
460g - 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. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.DEFROSTED: Pierce the film and heat for 3 minutes or until piping hot.
FROZEN: Pierce the film and heat for 3 minutes, gently mix and heat for a further 2-3 minutes or until piping hot.
OVEN: remove film, drizzle with olive oil and heat in a 180C oven(FF) for 15-20 minutes (from defrosted) to 25-30 minutes (from frozen).
Allow to sit for a minute before serving.