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£1.19/100mlPlease 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.
Heat the oil in a large saucepan and add the onions and carrots. Fry gently for 5 minutes, until the onions start to colour. Tip in the tomatoes, olives, beans (including the liquid) and mixed herbs. Season with a little salt and plenty of freshly ground black pepper. Cook gently for 20 minutes, stirring occasionally, until the carrots are tender.
For the gremolata, combine the lemon zest, garlic and parsley in a small bowl. Heat a frying pan, then heat the tortillas according to pack instructions.
Stir the pesto into the stew and cook for 2 minutes. Ladle into bowls and serve, with the gremolata and tortillas alongside.
Lemons easily dry out in the fridge once they’ve been zested. Juice the lemon from this recipe and freeze in an ice cube tray, ready for next time.
Typical values per serving when made using specific products in recipe
Energy | 2,186kJ/ 522kcals |
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Fat | 20g |
Saturated Fat | 4g |
Carbohydrates | 64g |
Sugars | 21g |
Fibre | 15g |
Protein | 13g |
Salt | 1.5g |
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