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Ingredients
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fresh spinach leaves - 250g
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leeks - 4, sliced
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broad beans - 700g
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turnips - 4, peeled and sliced
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red pepper - 1, seeded and sliced
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can artichokes hearts - 2x400g,
drained
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pumpkin seeds - 5 tbsp
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olive oil - 3 tbsp
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soy sauce
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ground black pepper and salt
Method
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Preheat the oven to 180˚C. Cook
the broad beans in a pan of lightly salted boiling water for 10
minutes. Drain well.
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Heat oil in a casserole, cook the
turnips, leeks, spinach, artichoke hearts, red pepper and the
board beans.
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Cover the casserole and bake the
vegetables for 40 minutes until the turnips are slightly soft.
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Stir in the pumpkin seeds and soy
sauce to taste. Season with pepper and salt, serve hot. Serves
4-5.
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