Heart health Pescatarian Orange-braised fennel with baked cod & olives
Cod baked over slow orange-braised fennel with black olives and a parsley finish.
Roast beetroot, lentil & feta salad
Sweet roasted beets over lentils with feta, walnuts and a balsamic glaze.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Roast the oiled beetroot at 200C fan for 35 minutes until caramelised.
- Step 2
Warm the lentils; dress with balsamic, mustard and extra virgin oil.
- Step 3
Fold beets through lentils with rocket.
- Step 4
Top with feta and walnuts.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 18g |
| Carbohydrates | 36g |
| – of which sugars | 15g |
| Fibre | 11g |
| Fat | 28g |
| – of which saturates | 7g |
| – of which omega-3 | 1.4g |
| Calcium | 220mg |
| Iron | 5mg |
| Salt | 1.2g |
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