FREE
This recipe will take you 50 minutes
Serves 4
- 1 head of cauliflower, leaves and stalks trimmed off, cut into florets
- 1 cal cooking spray*
- 2 x 400g cans green, brown or black lentils, drained and rinsed
- 200g green beans, trimmed and halved
- 250ml low-salt chicken stock, made with ½ a stock cube
- 4 skinless and boneless white fish fillets (we used cod), patted dry
- 4 spring onions, finely sliced
- 1 garlic clove, crushed
- 10g fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient
each serving contains
KCal
317
Carbs
31g
Fibre
13g
Protein
37g
Fat
2.7g
Saturates
0.6g
Sugars
5.7g
Salt
0.37g
low
medium
high
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