Griddled Squash, Butterbeans & Salsa Verde

£12.45

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."
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Vegan

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

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