0 added
Item price
58p each est.Price per unit
£2.75/kgPlease 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.
Cut the courgettes into 1cm slices. Leaving the core in, cut the cabbage into 8 wedges. Rub 1 tbsp oil over the cabbage wedges, broccoli and asparagus.
Heat a griddle pan, then chargrill the vegetables until well charred and just tender (see tip).
Meanwhile, make the salsa verde. In a food processor, pulse the parsley and wild garlic until finely chopped. Add the capers, mustard, anchovies (if using), vinegar and lemon zest and juice, then pulse to roughly chop. Mix in 75ml oil and season to taste.
Toss the cooked vegetables with the remaining 1 tbsp oil and lemon zest, then season. Spoon the labneh over a large plate, top with the grilled vegetables, drizzle with some salsa verde and finish with a few parsley leaves. Serve the remaining salsa verde on the side with Paul's roast lamb with boulangére-vegetables.
If the griddled vegetables aren’t as tender as
you’d like by the time they’re charred, put
them on a baking sheet on a shelf under the
lamb and cook for 10-20 minutes to finish off.
Typical values per serving when made using specific products in recipe
Energy | 1,215kJ/ 293kcals |
---|---|
Fat | 22g |
Saturated Fat | 5.2g |
Carbohydrates | 9.9g |
Sugars | 7.5g |
Fibre | 6.2g |
Protein | 11g |
Salt | 2.1g |
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