250g Sweet Potato
1 Teaspoon Paprika
1 Tablespoon Olive Oil
160g Garden Peas
- Wash and cut sweet potato into wedges. Place on a baking tray and drizzle over oil and paprika, mix well. Bake in oven at 200°c for 20-25minutes
- Cook rosemary & seasalt cod fillets as per pack instructions
- Cook garden peas as per pack instructions. Darin, use a hand blender to blend into desired consistency, season to taste - add a pinch of cumin or chopped fresh mint leaves
- Serve and enjoy!
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Info per serving
Percent of daily values
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.