with Garlic Green Beans and Roasted Potatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Leaf Mix
Basil Flavoured Tuna
(Contains Mustard May contain Sulphites)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potato into 1cm chunks (no need to peel).
c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).
b) Boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to the boil.
c) Boil the eggs (see pantry for amount) for 7-8 mins. Once cooked, drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked. Once cooled, remove the egg shells.
d) While the eggs boil, heat a drizzle of oil in a medium frying pan on medium-high heat.
e) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
a) Stir the garlic into the green beans, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
b) In a large bowl, combine the baby leaf mix, olives, tuna, garlic green beans, baked potatoes and French dressing. Toss to coat, then divide between 2 serving bowls.
d) Chop the eggs in half and top each bowl with 2 halves.