Michelle's FreeFrom Broccoli with Pecans

Wheat, gluten, corn, soya, nightshade & dairy free; can be egg & nut free

Serves 6

3 tbsp olive oil
3 leeks, finely sliced
250g / 9oz chard, cavolo nero or other
green leaves, chopped small
sea salt and freshly ground black pepper
2 medium heads of broccoli
50g / 2oz pecan nuts (or pumpkin seeds)
2 eggs (optional)
50g / 2oz sheep, goat or soya feta

Heat the oil in a wide pan and add the leeks.
Cook gently for 4–5 minutes.
Add the chopped green leaves plus a couple of tablespoons of water and some salt and pepper. Cover the pan and cook very gently for 15–20 minutes until the leaves are cooked.
Meanwhile, break up the broccoli into florets and steam until just cooked but not mushy.
Transfer the leeks and leaves to a flan dish and arrange the florets over the top. Sprinkle over the nuts or seeds.
Beat the eggs, if you are using them, and season lightly. Crumble in the feta and spoon over the broccoli. (If you are not using the eggs just crumble the feta over the broccoli.)
Cook under a hot grill for 2–3 minutes and serve with the lamb.

Serves 6 – per portion
565cals – 51g protein
36g total fat – 12g sat / 16g mono / 4g poly
7g carbohydrate of which 3.5g sugar
3.5g fibre – 641mg sodium / 1.6g salt
209mg calcium

Good Source of: Vitamins B6, B12 & C, iron, zinc & folate

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