Plant-Based
Sweet roasted shallots and carrots with pumpkin & chickpea patties, drizzled in a tarragon and mustard dressing.
1. Set oven to 200ºC. Peel and quarter shallots. Trim baby carrots and cut purple carrots into batons. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes, or until golden. Drain beans, add to tray and roast for 5 minutes.
2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Cook patties for 2-3 minutes, or until golden and warmed through (see notes). Slice into 2cm batons. Set aside.
4. Scatter baby spinach over roasted vegetables on the tray. Arrange sliced patties on top of vegetables. Spoon over dressing to taste.
Notes:
Carrot leaves can be rinsed and scattered over the top of the finished dish.
Patties can be cooked in the oven for 10 minutes on a separate oven tray.
2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Cook patties for 2-3 minutes, or until golden and warmed through (see notes). Slice into 2cm batons. Set aside.
4. Scatter baby spinach over roasted vegetables on the tray. Arrange sliced patties on top of vegetables. Spoon over dressing to taste.
Notes:
Carrot leaves can be rinsed and scattered over the top of the finished dish.
Patties can be cooked in the oven for 10 minutes on a separate oven tray.
Shallots 2
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2x 400g
pumpkin & chickpea patties 2x2 pack
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2x 400g
pumpkin & chickpea patties 2x2 pack
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.
