Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Lemon and hazelnut pangrattato
- 4 sprigs fresh flat-leaf parsley, leaves only
- 3 sprigs fresh lemon thyme, leaves only
- ½ lemon, zest only, no white pith
- 1 garlic clove
- 200 g sourdough bread (day old), torn into pieces (3-4 cm)
- 50 g toasted hazelnuts, skins removed
- 25 g extra virgin olive oil
- 20 g lemon juice (approx. ½ lemon)
Root vegetables
- 700 g water
- 300 g raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
- 400 g Dutch carrots, scrubbed clean and cut into halves lengthways
- 250 g purple carrots, scrubbed clean and cut into quarters lengthways
- 200 g parsnips, scrubbed clean and cut into quarters lengthways
- 200 g turnip, or swede, scrubbed clean and cut into eighths lengthways
- 40 g avocado oil
- ¼ tsp sea salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1015 kJ / 242 kcal
- Protein
- 5.5 g
- Carbohydrates
- 24 g
- Fat
- 12.5 g
- Saturated Fat
- 1.5 g
- Fibre
- 7.5 g
- Sodium
- 256.6 mg
In Collections
Alternative recipes
Beetroot, pear and blue cheese salad
1h 10min
Mixed tomato and labne salad
24h 20min
Superfood salmon salad
1h 5min
Warm capsicum and tomato salad with olives
50min
Freekeh and broad bean salad
2h 30min
Prawn salad with horseradish cream
1h
Orange and passionfruit Eton mess
2 Std. 50 Min
Israeli couscous salad
1h
Spiced paneer parcels
50min
Sicilian prawn salad
40min
Balsamic salmon and zucchini noodles
35min
Beetroot, feta and spinach quiche
1h 40min