Mustardy salmon with beetroot & lentils
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Prosciutto, kale & butter bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 80g pack prosciutto, torn into pieces
- 2 tbsp olive oil
- 1 fennel bulb, sliced
- 2 garlic clove, crushed
- 1 tsp chilli flakes
- 4 thyme sprigs
- 150ml white wine or chicken stock
- 2 x 400g cans butter beans
- 400g can cherry tomatoes
- 200g bag sliced kale
Method
- STEP 1
Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.
- STEP 2
Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.
