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
Cauliflower, broccoli and blue cheese gratin
1h
Warm Mediterranean couscous salad
30 min
Sweet potato frittata with coriander chilli sauce
1h 35 min
Jewelled quinoa salad
1h 35 min
Lamb cutlets with pumpkin and pistachio salad
40 min
Mediterranean carrot fritters
1h
Cobb salad with buttermilk dressing
1h
Warm Caesar salad with polenta croutons
1h 55min
Carrot, feta and mint salad
40 min
Vegetable bake with goat's feta
1h 30min
Sweetcorn and black rice salad
1h
Broad bean bruschetta
30 min