Garlic Baby Broccoli & Carrot
with Lemon & Feta Cheese | Serves 2
- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
This abundant bowl of veggie goodness is sure to put the pep in your step! With lemon, chilli and herbs, there's plenty of zest and a gentle kick of heat, while crumbly cheese adds a delicious creamy touch. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 bag
baby broccoli
1
carrot
1 clove
garlic
½
lemon
1 bag
herbs
1 pinch
chilli flakes
¼ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim baby broccoli. Cut carrot into thin sticks. Finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot with a dash of water, tossing regularly, until just tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes.
• While the veggies are cooking, zest lemon to get a pinch, then slice into wedges. Pick and finely chop herb leaves.
• In a large bowl, combine lemon zest, a squeeze of lemon juice, chilli flakes (if using) and a pinch of salt and pepper. Add garlic veggies and toss to coat. TIP: Season the garlic greens in a serving dish to save on washing up!
• Transfer garlic veggies to a serving dish. • Crumble with feta cheese (see ingredients) and garnish with herbs. • Serve with any remaining lemon wedges. Enjoy!
