Locally sourced Char-grilled Salmon, Tuscan style Carrot, Kale and Lentil Gratin with Swperbox Foraged Nettle Pesto.
Cooking Time: 35 minutes
Equipment required: Oven proof pan (preferred)
What you’ll need:
- Sea Salt
- Vegetable/Sunflower Oil
MSC Salmon Fillets, Onion, Garlic, Cooked Puy Lentils, Carrots, Kale, Full Fat Organic Welsh Milk (Dairy), Gluten Free Flour (rice, potato, tapioca, maize, buckwheat), Vinegar, Swperbox Nettle Pesto (Vegetable Oil, Blanched Nettles, Pumpkin Seeds, Teifi Cheese, Sea Salt, Garlic, Pepper), Swperbox Tuscan Herb Blend (Basil, Rosemary, Oregano, Thyme, Fennel, Pepper, Sea Salt, Garlic Powder, Chilli Powder) Kallo Organic Vegetable Stock (Sea Salt, Potato Starch, Sustainable Palm Oil, Sugar, Celery, Parsnip, Onion, tomato, Sunflower Oil, Yeast Extract, Caramalised Sugar, Herbs and Spices, Lovage, Turmeric, Parsley, Black Pepper)