Prep
20 mins

Cooking Time

Cooking
30 mins

Serves 4

Baby Leaf

Ingredients

Serves: 4

    • • 1 bag of Florette Baby Leaf salad
    • • 1 tbsp smoked paprika
    • • 1 tsp turmeric
    • • 1 tbsp tomato puree
    • • 1 tbsp vegetable bullion powder
    • • 2 tbsp olive oil
    • • 2 small onions, finely chopped
    • • 2 red peppers, roughly chopped
    • • 4 cloves of garlic
    • • 2 tbsp dried thyme or mixed herbs
    • • 200g basmati rice
    • • 1 tin broad beans or any beans you like
    • • 2 courgettes, chopped into half-moons
    • • Handful of parsley

    • • 2 lemons

Method

  1. In a large heatproof bowl mix the turmeric, tomato puree, paprika and bullion powder then pour over 1 litre of boiling water and stir thoroughly.
  2. In a large cast-iron casserole or heavy-based saucepan (that also has a lid) heat the oil and fry the onion until softened, around 2 minutes.
  3. Add the peppers, garlic and thyme and stir through the onions.
  4. Cook for 2 minutes then add the rice and stir through, continuing to cook for another minute to coat the rice.
  5. Pour in the hot stock and bring to the boil before covering and lowering the heat to simmer for 10 minutes.
  6. Add the beans and courgettes to the rice then return to simmer for another ten minutes until the stock is absorbed.
  7. Leave to stand for 5 minutes without the lid on then stir through the juice of 1 lemon and most of the chopped parsley.
  8. Serve in large bowls with Florette baby leaf and rocket salad, lemon wedges and more chopped parsley – this meal is a hug in a bowl!
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