Page title and description
Vegan foodie
Griddled Squash, Butterbeans & Salsa Verde
A note from our cook
A guest recipe this week from Lewis Glanville, Riverford Field Kitchen head chef. Lewis says of this recipe: “This dish was a hit at one of the Field Kitchen’s ‘feast over fire’ events. Diners ate amongst the veg patches and inside the polytunnels whilst we cooked over fire pits and wood-fired ovens. The smokiness from charring works well with the squash’s natural sweetness. The Italian salsa verde adds the acidity this dish needs - it’s a punchy herb sauce. This recipe will take 60 mins."Arriving in your recipe box
- onion
- Butternut squash
- tinned butterbeans
- rosemary
- spring greens
- garlic
- mint
- parsley
- capers
- Dijon mustard
- cider vinegar
- lemon
Ingredients and allergens
- onion,
- Butternut squash,
- tinned butterbeans
- butterbeans,
- water*
- rosemary,
- spring greens,
- garlic,
- mint,
- parsley,
- capers
- capers,
- water*,
- white wine vinegar,
- salt*
- Dijon mustard
- water*,
- spirit vinegar,
- brown mustard seeds,
- sea salt*
- cider vinegar,
- lemon
Packed on our farm, where we also store and handle:
- nuts,
- peanuts,
- celery,
- eggs,
- gluten,
- fish,
- molluscs,
- milk,
- mustard,
- sesame,
- soya
For allergens see the above ingredients in bold.
*Non-organic.
Unsuitable for people with severe allergies.
Nutritional information
Each 667g serving contains
energy
687
kcal
34%
fat
44.7
g
64%
saturates
5.3
g
27%
sugars
30.0
g
33%
salt
1.27
g
21%
of an adult's reference intake (RI) as recommended by the NHS.
Nutrition per 100g
energy | 103kcal |
---|---|
fat | 6.7g |
saturates | 0.8g |
carbohydrates | 6.9g |
sugars | 4.5g |
protein | 2.3g |
salt | 0.19g |