Spring vegetable casserole with garlic bread

Preparation 5 minutes

• Olive oil (2 tbsp)
• 2 leeks
• Sliced carrots (100g/3oz)
• 1 small swede or 4 small
• turnips, peeled and diced
• 2 garlic cloves,
• finely chopped
• Vegetable stock cube
• (500g/18oz)
• Spring greens
• (150g/5oz), shredded
• 1 tin of borlotti beans
• (400g/14oz), drained
• 1 garlic bread
• Pesto (2 tbsp) (optional)

Cooking 30 minutes

1. Preheat oven to 200ºC/180°C fan/gas mark 6.
2.  Heat the oil in a large saucepan and add the leek, carrots, turnips and garlic. Fry over a low heat for 10 minutes, until the vegetables are soft and golden.
3. Add the stock to the pan. Season and bring to the boil. Cover and simmer for 10–15 minutes until the vegetables are tender.
4.  Add the drained beans and shredded greens, then cover the pan and simmer for five minutes until piping hot and cooked through.
5.  While the casserole is cooking, heat the garlic bread following the pack instructions. Stir the pesto (optional) into the casserole, and serve with warm garlic bread.

Nutritional information

Energy 393kcal

Protein 14g

Total fat 20g (of which saturates 46g)

Carbohydrate 30g

Fibre 10g