Plant-Based
Roast zucchini, tomato and eggplant with crunchy green beans, tossed with nuts and finished with zingy mustard dressing.
1. Set oven to 200ºC. Halve tomatoes and slice zucchini into rounds. Slice eggplant into crescents. Toss on a lined oven tray with 2 tsp dried oregano, 3 tbsp oil, salt and pepper. Roast in oven for 10 minutes.
2. Remove tray from oven. Scatter over nuts and return to oven for 5 minutes until golden and vegetables have cooked through.
3. Bring a saucepan of water to the boil. Trim and halve beans. Blanch in water for 1-2 minutes. Drain and rinse under cold water.
4. Chop dill. Whisk together with lemon juice, 1/2 tbsp mustard and 3 tbsp olive oil. Season to taste with salt and pepper.
5. Layer cooked vegetables with spinach on plates. Spoon over dressing to taste.
2. Remove tray from oven. Scatter over nuts and return to oven for 5 minutes until golden and vegetables have cooked through.
3. Bring a saucepan of water to the boil. Trim and halve beans. Blanch in water for 1-2 minutes. Drain and rinse under cold water.
4. Chop dill. Whisk together with lemon juice, 1/2 tbsp mustard and 3 tbsp olive oil. Season to taste with salt and pepper.
5. Layer cooked vegetables with spinach on plates. Spoon over dressing to taste.
Cherry Tomatoes 1 Bag (200g)
Zucchini 1
Eggplant 1
Walnut/Pine Nut Mix 1 Packet (100g)
Green Beans 1 Bag (250g)
Dill 1/2 Packet *
Lemon 1/2 *
Baby Kale 1/2 Bag (60g) *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, dijon mustard, dried oregano
Zucchini 1
Eggplant 1
Walnut/Pine Nut Mix 1 Packet (100g)
Green Beans 1 Bag (250g)
Dill 1/2 Packet *
Lemon 1/2 *
Baby Kale 1/2 Bag (60g) *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, dijon mustard, dried oregano
