Chargrilled Pieces with lemon, garlic and rosemary, white bean salad

This fresh salad is the perfect meat free addition to your specials board. 

  • high in protein
  • high in fibre
  • full of flavour 
  • vegetarian
  • 0:20 TIME
  • 10 Portions
  • 375 calories
  • easy

Method

Ingredients 

30ml rice bran oil 

550g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

4 garlic cloves, crushed 

1 tablespoon chopped rosemary leaves 

Zest of 2 lemons 

 

Salad 

1.2kg tinned white beans, drained and rinsed 

1 litre BUITONI Pasta Sauce 

320g fine green beans, cut in half 

100g pitted Kalamata olives, chopped 

140g semi sun dried tomatoes, chopped 

40ml extra virgin olive oil 

2 lemons, juice 

200g baby spinach 

3 shallots, sliced 

1 bch flat parsley, chopped 

Salt/pepper 

Mix the garlic, rosemary and lemon zest with the HARVEST GOURMET® Vegetarian Chargrilled Pieces. 

Heat the oil in a pan and cook the HARVEST GOURMET® Vegetarian Chargrilled Pieces. 

for 3-4 minutes. Set aside and keep warm. 

Blanch the green beans and drain, set aside. 

Add the white beans in a pan with the BUITONI Pasta Sauce and gently warm. 

Add the beans, olives, semi sun dried tomatoes, olive oil, lemon juice and baby spinach. Warm through until the spinach wilts. 

Add the parsley and shallots and check for seasoning. 

Serve into bowls and scatter the HARVEST GOURMET® Vegetarian Chargrilled Pieces on top. 

Chef's Tip

  • All sorts of raw vegetables will be fine for this dish

NUTRITION

Nutrient 

Per Serve 

Energy (kJ)  

1570 

Energy (Cals)  

375  

Protein (g)  

21.3 

Total fat (g)  

17.7 

Saturated fat (g)  

2.6 

Carbohydrate (g)  

24.0 

Sugars (g)  

14.5 

Dietary fibre (g)  

15.7 

Sodium (mg)  

1105