Pea & bacon pasties
Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp
Beetroot, orange & hazelnut salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 280g bag green beanstem end trimmed
- 3 large oranges
- 250g pack cooked beetroot(not in vinegar), cut into slim wedges
- 100g toasted hazelnutroughly chopped
- 150g bag baby spinachleaves
For the dressing
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
- 2 tbsp extra virgin olive oil
Nutrition: per serving
- kcal178
- fat11glow
- saturates1g
- carbs15g
- sugars14g
- fibre5g
- protein5g
- salt0.2g
Method
step 1
Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
step 2
Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy.
step 3
Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.
