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Roast Basa & Veg Tahini Traybake

with diced buternut

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Tags:

High Veggie

•Family Friendly

•Protein Rich

Allergens:

Sesame

•Fish

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Tahini

(Contains: Sesame)

2 unit(s)

Garlic

125 grams

Cherry Tomatoes

300 grams

Diced Butternut Squash

1 unit(s)

Sweet Potato

1 unit(s)

Lemon

240 grams

Basa

(Contains: Fish)

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2874 kJ

Energy (kcal)687 kcal

Fat12.8 g

of which saturates2.9 g

Carbohydrate98.4 g

of which sugars21.5 g

Dietary Fiber16.5 g

Protein40.9 g

Salt2 g

Potassium721.9 mg

Calcium47.3 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 2cm chunks (peeling optional). Peel and grate the garlic (or use a garlic press). Half and juice the lemon.

2

Pop the butternut squash and sweet potato onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn halfway through and add the basa and cherry tomatoes to the tray with a drizzle of oil. Season with salt and pepper.

3

Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

In a small mixing bowl, add the tahini, half the lemon juice, garlic, and a drizzle of oil. Season to taste with salt and pepper.

4

Remove the Basa and roasted veg from the oven. Toss the roasted veg and bulgar together and divide everything between two plate. Drizzle over the tahini lemon sauce.

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