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Essential Carrots
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10p each est.Price per unit
70p/kgMeal preppers – get the traybake part into the tray to chill and the dressing made and chilled, then there’s only the roasting and halloumi to sort at supper time.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Put the root veg into a large roasting tin and toss with the coriander seeds, 2 tbsp olive oil and the zest and juice of ½ the orange. Season and roast for 45 minutes, turning occasionally.
Make the dressing in a large bowl. Mix together the remaining oil, chipotle paste, honey and vinegar, plus the juice from the remaining ½ orange, then season. Add the kale, rub with the dressing, then stir in the lentils.
Heat 1 tsp oil in a frying pan and fry the halloumi cubes until golden all over. Toss the root veg with the dressed kale and lentils. Divide the salad between 4 plates and top with the halloumi. Serve with crusty bread on the side, if liked.
If you have a swede or parsnips to use up, then this recipe will gladly embrace them; just keep the total weight of root veg the same.
Typical values per serving when made using specific products in recipe
Energy | 2,126kJ/ 519kcals |
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Fat | 30g |
Saturated Fat | 13g |
Carbohydrates | 34g |
Sugars | 25g |
Fibre | 13g |
Protein | 23g |
Salt | 2g |
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Quantity of Waitrose Bunched Beetroot in trolley 0
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£2.10Price per unit
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£1.60Price per unit
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£5.50Price per unit
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£1.45Price per unit
£1.53/100g0 added
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£1.75Price per unit
38.5p/100g0 added
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£2.00Price per unit
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£1.00Price per unit
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70pPrice per unit
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£11.20/kg