Ginger & Turmeric Sea Bass with a Chickpea, Beetroot Quinoa Salad

437 Kcal

37g Protein

use by 4 days

Ginger & Turmeric Sea Bass, on a bed of Chickpea, Beetroot & Quinoa Salad with Kale and Butternut Squash.

Ingredients

Quinoa, Butternut Squash, Sea Bass (Fish), Chickpeas, Kale, Beetroot, Red Onions, Spring Onions, Olive Oil, Turmeric, Ground Ginger, Dried Parsley, Lemon Juice, Dried Mixed Herbs, Sea Salt, Black Pepper

Allergens

ALLERGY ADVICE: For allergens, see ingredients in Bold. This meal is manufactured in a facility that handles NUTS.

Allergens Statement

Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.

Nutritional Info

Cooking Instructions

Remove any sauce pots before heating and see label for instructions.

Microwave: Remove sleeve and peel back corner of film lid. Heat on full power 2 ½ to 3 mins. Leave to stand for 1 min.

Oven: Preheat oven to 180 degrees. Remove sleeve and peel back a corner of the film lid and heat for 20-25 mins. Stand for 1 min.