Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread





This creamy, beany stew makes the most of tomato season. Think tender butter beans simmered in a rich, creamy, slightly spicy basil and sun dried tomato sauce. At home you'll serve it with blistered cherry tomatoes, wilted baby spinach and then drizzle it all over with a tangy almond and caper gremolata. Served with a pillowy soft freshly baked flatbread to mop up all those delicious, moreish flavours. With 30g of protein and 20g of fibre, this is the perfect meal to help you hit your health and nutrition goals.
Nutrition information | per person |
---|---|
Calories | 726kcal |
Total Fat | 25.1g |
Saturated Fat | 2.5g |
Salt | 2.3g |
Total Carbohydrate | 92g |
Of Which Sugars | 10.8g |
Fibre | 19g |
Protein | 30.6g |
Cherry tomatoes, baby spinach, butter beans, basil, garlic and herb flatbread (wheat flour, salt, garlic, mixed herbs, water), organic silken tofu (soy beans, water, nigari), sun dried tomatoes, roasted red peppers, smoked paprika, soy milk, chilli flakes, rapeseed oil, tomato puree, garlic, organic vegan bouillon (onion, carrot, parsnip, parsley, maize, rice flower, turmeric, sea salt, rapeseed oil and/or sunflower oil), toasted almonds, capers, lemon juice, nutritional yeast, extra virgin olive oil, sea salt, black pepper
For allergens, see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES