Charred carrots, squash and baby leeks, salsa verde

Charred carrots, squash and baby leeks, salsa verde

50.00

10 portions

Goes great on it’s own, as an Entrée, or as a side dish
Charred carrots, squash and baby leeks, salsa verde

This dish serves up to 10 people when included in one of our suggested meal packages.

  • Lunch: 2 x Entreé, 1 x Main, 2 x Sides

  • Dinner: 3 x Entreé, 2 x Main, 3 x Sides

Recommended with:

  • Red cabbage, roasted beetroot, sultana, mint, walnut, pomegranate dressing

  • Moroccan chicken tagine, pearl cous cous, parsley, raisins, almond

  • Gippsland lamb shoulder tagine, prunes, za’atar

Dietary information:

Quantity:
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Preparation and storage instructions:

  • Store product in fridge (1-5c) for up to 4 days

  • Heat vegetables in 180c oven for 5-8 minutes or until hot throughout, taking care not to over roast.

  • Arrange on plate. Garnish with salsa verde.

  • Refrigerate any leftovers immediately and consume within 48 hours

  • Please note: The Grub Club PTY LTD relinquishes the responsibility for the safe handling and storage practices of the product, once it leaves our care.