FOOD
Vegan green veg spaghetti vG DF
This pasta dish is sauced with a tasty kale pesto
SERVES 4 READY IN 25 MINS, PLUS COOLING
Crunchy kale & Parmesan crisps
These crinkly baked kale bites make a delicious
snack or crouton-style topper for soups and salads
SERVES 4 READY IN 20 MINS, PLUS COOLING
PRICE PER SERVING £1.24
PRICE PER SERVING 32p
1 Soak 30g almonds,
chopped, in boiling water
for 10 mins, then drain.
2 Wash 150g sliced kale,
remove the woody stems,
and put ½ in a sieve over
the sink with 80g frozen
Tenderstem broccoli,
1 Preheat the oven to
200C/180C Fan/Gas 6.
Line 2 baking trays with
baking paper.
2 Put 200g sliced curly
kale, washed and woody
stems removed, in a large
bowl. Drizzle over 1tbsp
chopped, and a 125g pack
Extra Special Asparagus
layer. Bake for 12-15 mins,
until very crisp - if the trays
are on different shelves,
switch halfway through.
Tips, chopped. Cook for
2-3 mins until veg is tender
and pasta is al dente.
6 Drain the spaghetti and
Check the kale while it's
cooking, too, to make
sure it's crisping but not
starting to burn. If some
of the leaves appear to be
peas. Pour over boiling
water, allow to cool, then
veg, reserving 50ml of the
cooking water. Stir in the
kale pesto; thin with a little
of the water, if needed.
7 Divide between 4 plates
and top with 20g almonds,
chopped, extra basil and a
drizzle of olive oil to serve.
rapeseed oil then use your
hands to toss together
squeeze out excess liquid.
3 Process the almonds,
blanched kale and peas, 1
clove garlic, crushed, 2tbsp
extra virgin olive oil, 30g
basil, and the zest and
juice 1 lemon until smooth.
4 Cook 250g spaghetti in
overdone while others are
undercooked, gently move
them around on the trays.
5 Allow the crisps to cool
fully before serving.
until the kale is coated.
3 Sprinkle over 15g
Parmesan, finely grated,
and 1 sprig rosemary,
chopped, then season
with freshly ground black
pepper. Toss to coat.
4 Arrange the kale on the
baking trays, in a single
Each 400g serving contains
Energy Fat Saturates Sugars Salt
1,958J 18.0g 2.4g 4.8g 0.04g
468kcal
Each 42g serving contains
Energy Fat Saturates Sugars Salt
253 4.6g 1.0g 0.6g 0.11g
60kal
boiling water for 6 mins.
5 Add the remaining kale,
120g frozen peas, 160g
23%
26%
端」张
3%
5%
1%
Low
2%
of your
5-a-day
of your reference intake
Typical energy values per 100g 490k/II7kcal
of your reference intake
Typical energy values per 100g: 602KJ/14dkcal
Kale & bacon pearl barley 'risotto'
Earthy kale works well with smoky bacon in a dish
that's simpler to cook than a traditional rice risotto
Apple & kale smoothie bowl vG DF
This fruity, nutty vegan smoothie is so thick and
creamy, you need a spoon! Ideal for breakfast
SERVES 4 READY IN 8 MINS, PLUS CHILLING
SERVES 4 READY IN 1 HR PRICE PER SERVING 62p
PRICE PER SERVING 49p
1 Heat 1tbsp rapeseed oil
in a pan and cook 1 onion,
finely chopped, over a
medium setting, for 6
4 Stir in 100g sliced curly
kale, washed, with woody
1 Halve 3 ripe Grower's
Selection Granny Smith
Apples and remove the
4 Divide the smoothie
stems removed. Cook for
mixture between 4 bowls,
10-15 mins, topping up
then put in the fridge
mins or until softened.
with hot water if needed.
cores. Peel 2½ of them
for 10 mins to chill.
2 Add 1 clove garlic,
chopped, and 4 rashers
streaky bacon, thinly
5 Cut the reserved ½
apple into thin slices.
6 To serve, carefully float
the apple slices on the
surface of the smoothie,
5 When the pearl barley
is tender, stir in 2tbsp
and cut into chunks; leave
the remaining ½ apple
unpeeled and set aside.
2 Peel 1 ripe banana and
reduced-fat crème fraîche
sliced. Cook for 3-5 mins
until the bacon is starting
to colour and turn crispy.
3 Stir in 200g Asda
Pearl Barley, rinsed, and
2 sprigs thyme. Add 2
reduced-salt chicken
and season with freshly
ground black pepper.
6 Take the pan off the heat,
remove the thyme, divide
between 4 bowls and
cut into 1cm slices.
3 Put the apple chunks and
then scatter with toasted
banana in a blender with
pumpkin seeds, sesame
seeds and flaked almonds.
(Or substitute your choice
of seed and nut mixture.)
30g Grower's Selection
scatter over 20g Parmesan,
shaved, to serve.
British Unwashed Sliced
stock cubes, made up to
800ml with boiling water,
to the pan. Bring to a
Curly Kale, washed,
2tbsp peanut butter and
300ml unsweetened
Each 336g serving contains
Each 215g serving contains
Energy
Fat Saturates Sugars Salt
Energy
Fat
Saturates Sugars Salt
1,392 11.1g 4.0g 2.4g 1.28g
333cal
almond milk alternative.
603k 5.49 0.99 17.8g 0.22g
144kcal
Med
16%
Low
4%
Low
Whizz together until
smoothly combined.
simmer and cook for 30
17%
21%
7%
20%
mins, stirring occasionally.
of your reference intake
Typical energy values per 100g: 414k/99kcl
of vour
5-a-day
of your reference intake
Typical energy values per 100g. 280KJ/67kcal
22 | ASDAGOODLIVING.cO.UK
Photographs: Jonathan Kennedy, Toby Scott, Maja Smend. Styling: Sarah Birks, Tamzin Ferdinando,
Rob Merrett. Food styling: Cate Dixon, Matthew Ford, Ellie Mulligan
