Feta & Mediterranean vegetable bake
Melting creamy feta with garlic & rosemary roasted Mediterranean vegetables with butterbeans, marinara sauce & salsa verde.
Oven
30 minutes
Shelf-life: 5 days life on delivery
740 calories per person
Serves 2
Mediterranean, Carb conscious, Gluten free, Soy free, High in fibre
Suitable for home freezing
The vegetables & feta
- Preheat oven to 390F, remove film from wooden tray of vegetables, reserve spinach & sachet of salsa verde. Leave the salsa verde out of the fridge to become liquid.
- Transfer vegetables to a baking tray, season with salt & pepper. Open pack of feta, cut in half horizontally and place ontop of the roasted vegetables. Bake for 30 minutes or until the feta is soft and creamy and vegetables are soft
The tomato & butter bean marinara
- Remove lid from pot of tomato & butter bean marinara sauce, place back on loosely and microwave for 2 minutes on full power or until piping hot.
To serve
Divide the spinach between 2 plates, top with the tomato & butter bean marinara so it wilts. Top with the roast vegetables & feta. Drizzle with salsa verde.
Greek Feta cheese, Tomatoes, Butterbeans, Red pepper, Yellow pepper, Red onion, Zucchini, Onion, Spinach, Olive oil, Slow roasttomato paste, Carrot, Extra Virgin olive oil, Garlic, Lemon zest, Capers, Gherkins, Cilantro, Parsley, Agave syrup, Basil,Mint, DiJon mustard, White wine vinegar, Oregano,Salt, Thyme, Red chili flakes, Lemon juice, Black pepper, Rosemary.
Allergens: Milk
Contains: Mustard
Calories 740, Fat 54g, Saturated fat 19g, Carbohydrates 36g, Protein 27g, Fibre 8g, Sodium 1900mg
