Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Lemon and hazelnut pangrattato
- 4 sprigs fresh flat-leaf parsley, leaves only
- 3 sprigs fresh lemon thyme, leaves only
- ½ lemon, zest only, no white pith
- 1 garlic clove
- 200 g sourdough bread (day old), torn into pieces (3-4 cm)
- 50 g toasted hazelnuts, skins removed
- 25 g extra virgin olive oil
- 20 g lemon juice (approx. ½ lemon)
Root vegetables
- 700 g water
- 300 g raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
- 400 g Dutch carrots, scrubbed clean and cut into halves lengthways
- 250 g purple carrots, scrubbed clean and cut into quarters lengthways
- 200 g parsnips, scrubbed clean and cut into quarters lengthways
- 200 g turnip, or swede, scrubbed clean and cut into eighths lengthways
- 40 g avocado oil
- ¼ tsp sea salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1015 kJ / 242 kcal
- Protein
- 5.5 g
- Carbohydrates
- 24 g
- Fat
- 12.5 g
- Saturated Fat
- 1.5 g
- Fibre
- 7.5 g
- Sodium
- 256.6 mg
In Collections
Alternative recipes
Carrot, feta and mint salad
40min
Broccoli, chilli and pine nut spaghetti
40min
Tuna poke bowl
1h
Chilli lime prawns with soba noodles
25min
Salmon with ginger sauce and spiced cashews
30min
Asparagus and pea omelette
20min
Vegetable bake with goat's feta
1h 30 min
Beetroot, pear and blue cheese salad
1h 10min
Crunchy carrot salad
10 min
Sweet potato and grain salad
1h 30 min
Rice salad with warm mustard dressing
1h 40 min
Pasta primavera
1h