Vegetable fideua recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 279 calories / serving
  • Healthy
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083779 vegetable fideua HERO

Bring a large saucepan of salted water to the boil and cook the vermicelli for 4-5 minutes until softened. Drain and keep in a bowl of cold water to make sure they don't stick together.

Heat the olive oil in a large frying pan over a moderate heat and saute the courgette, asparagus and carrot for 4-5 minutes stirring and tossing occasionally. Add the vermicelli to the pan then add the broad beans to heat through for 2-3 minutes.

Remove from the heat and season generously then stir in the sherry vinegar. Transfer onto serving plates and garnish with the grated Manchego before serving.

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  • Ingredients

  • 50ml olive oil
  • 1 courgette, de-seeded and julienned
  • 1 large carrot, peeled and julienned
  • 100g asparagus spears, julienned
  • 60g broad beans, blanched
  • 200g vermicelli, snapped in half
  • 1tbsp sherry vinegar
  • 15g Manchego, finely grated
  • salt
  • pepper
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  • Energy 1179kj 279kcal 14%
  • Fat 8.3g 12%
  • Saturates 1.8g 9%
  • Sugars 6.8g 8%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 44.7g Protein 8.9g Fibre 5.1g

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