Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large non-stick pan over medium-low heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
EVOO
1
Red onion, large, chopped
1
Celery stick, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
360kcal
Fat
12g
Carbs
35g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Can be stored in the fridge in an airtight container for 3-4 days or 6 months in the freezer. To Freeze: Leave to cool completely, divide into portions using souper cubes or the reusable freezer bags. Leave one night in the fridge to completely defrost, alternatively use the defrost option from your microwave. For a balanced meal combine with a portion of brown rice, quinoa or crusty toasted sourdough. Can be served both hot or cold.
Only visible to you
Made it?
Cancel
T
THEODORA K
21 days ago
Like
Reply
Cancel
Gigi
20 days ago
Lovely!! 🥰
Like
Reply
Cancel
Gabi S
a month ago
The capsicums get so juicy in this recipe! Loved it! Had it with some polenta and kale ❤️
Like
Reply
Cancel
S
Susan G
2 months ago
2nd time I’ve made this.. Just delicious & so simple to make.. no out there ingredients either!
Like
Reply
Cancel
Gigi
2 months ago
This makes me so happy 🤍 Thanks for the lovely feedback x
Like
Reply
Cancel
Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large non-stick pan over medium-low heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
EVOO
1
Red onion, large, chopped
1
Celery stick, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
360kcal
Fat
12g
Carbs
35g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Can be stored in the fridge in an airtight container for 3-4 days or 6 months in the freezer. To Freeze: Leave to cool completely, divide into portions using souper cubes or the reusable freezer bags. Leave one night in the fridge to completely defrost, alternatively use the defrost option from your microwave. For a balanced meal combine with a portion of brown rice, quinoa or crusty toasted sourdough. Can be served both hot or cold.
Only visible to you
Made it?
Cancel
T
THEODORA K
21 days ago
Like
Reply
Cancel
Gigi
20 days ago
Lovely!! 🥰
Like
Reply
Cancel
Gabi S
a month ago
The capsicums get so juicy in this recipe! Loved it! Had it with some polenta and kale ❤️
Like
Reply
Cancel
S
Susan G
2 months ago
2nd time I’ve made this.. Just delicious & so simple to make.. no out there ingredients either!
Like
Reply
Cancel
Gigi
2 months ago
This makes me so happy 🤍 Thanks for the lovely feedback x
Like
Reply
Cancel
