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Crunchy baby vegetables
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2 tbsp olive oil
150g baby topped carrots, halved lengthways
200g baby courgettes, halved lengthways
½ x 175g pack baby corn, halved lengthways
85g baby sugar snaps
200g can butter beans, drained and rinsed
100g Essential Lighter Soft Cheese
1½ tbsp aged balsamic & olive oil dressing
50g ciabatta, made into breadcrumbs
1. Heat 1 tbsp oil in a frying pan and fry the vegetables and beans for 5 minutes, covered, until just tender. Add the soft cheese and dressing, and heat through.
2. Meanwhile, heat the remaining oil in a small frying pan and fry the breadcrumbs for 3-4 minutes until golden and crispy. Sprinkle over the vegetables, and serve.
Typical values per serving:
vegetarian/source of protein/2 of your 5 a day/source of fibre
This recipe was first published in July 2016.