Nourishing Cannellini Bean & Roast Veggie Salad

Name: Nourishing Cannellini Bean & Roast Veggie Salad with Sweet Dijon Dressing & Feta
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 portion cauliflower; 1 bag peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 tin cannellini beans; 1 clove garlic; 1 packet Dijon mustard; 2 tsp honey; drizzle white wine vinegar; 10 g butter; 1 sachet Herb & Mushroom Seasoning; 1 packet baby kale; ½ packet Cow's Milk Feta

with Sweet Dijon Dressing & Feta

3.5(37)

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Calories

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Protein

29.1g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Veggie

Climate Superstar

Allergens:

Soy
Milk
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Pecan
Traces of Pine Nut
Macadamia
Traces of Walnut

We love cannellini beans because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a veggie salad! To stay on theme, we've added hearty beetroot, cauliflower and potato. Stir through a sunny dijon dressing to lighten it up and you've got yourself a dinner that’s brimming with goodness. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

beetroot

1 portion

cauliflower

1 bag

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 tin

cannellini beans

(Contains: Soy; )

1 clove

garlic

1 packet

Dijon mustard

1 sachet

Herb & Mushroom Seasoning

1 packet

baby kale

½ 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

olive oil

2 tsp

honey

drizzle

white wine vinegar

10 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2514 kJ

Fat21.1 g

of which saturates10.1 g

Carbohydrate62 g

of which sugars24.6 g

Protein29.1 g

Sodium1868 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut cauliflower into small florets.

• Place peeled pumpkin pieces, beetroot and cauliflower on a lined oven tray. • Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, drain and rinse cannellini beans. Finely chop garlic.

• In a small bowl, add the honey, dijon mustard, a drizzle of white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.

TIP: Add more or less vinegar to taste.

• Heat a large frying pan over medium heat with a drizzle of olive oil. Cook cannellini beans, garlic, the butter and herb & mushroom seasoning, tossing, until warmed through and fragrant, 3-4 minutes. • Remove pan from heat, then stir through roasted veggies and dijon dressing. • Add baby kale and gently toss to combine. Season to taste.