Heart health Vegetarian Warm roast root & Puy lentil salad with goat's cheese
Caramelised carrots, beets and parsnips over lentils with goat's cheese and hazelnuts.
Five-a-day minestrone with pesto
A dense vegetable minestrone with borlotti beans and wholewheat pasta under a pesto spoonful.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion, carrot, celery and leek in the oil for 10 minutes.
- Step 2
Add garlic and courgette for 2 minutes, then tomatoes and stock; simmer 15 minutes.
- Step 3
Add borlotti beans and pasta for 8 minutes, green beans and kale for 4 more.
- Step 4
Serve with a spoonful of pesto and a grating of Parmesan.
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Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 12g |
| Carbohydrates | 38g |
| – of which sugars | 10g |
| Fibre | 10g |
| Fat | 10g |
| – of which saturates | 2g |
| – of which omega-3 | 0.3g |
| Calcium | 140mg |
| Iron | 3.4mg |
| Salt | 1.1g |
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