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White balsamic vinegar
CUSTOMS & DUTIES
2 tbsp cold-pressed rapeseed oil 320g sweet potatoescut into cubes 2 large carrotscut into thin sticks (320g) 2 large courgettes(375g) cut into chunks 2 medium red onionshalved and sliced 1 tsp cumin seeds 2 tbsp finely chopped ginger 2 tbsp pumpkin seeds 2 x 390g cans green lentilsdrained 2 tsp vegetable bouillon powder 1 lemonzested good handful of mintroughly chopped handful of parsleyroughly chopped 2.5-3 tbsp tahini 1 garlic clovefinely grated 2 x 120g pot bio yogurt a little smoked paprikato serve kcal460low fat21g saturates4g carbs42g sugars23g fibre12g protein18g salt0.36g Method step 1 Heat the oil in a large non-stick wok
Its such a basic recipe that its hard to mess up
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