Chicken pie with Summer roast vegetables
Ingredients
- Parmesan, to season
- Sea salt and freshly ground black pepper, to taste
- 1 Woolworths Spitzkoppe cabbage, cut into 4 large wedges
- 1/2 bunch kale
- 200 g baby beetroot, cut into quarters
- 200 g baby rainbow carrots
- 1/4 - 1/2 cup extra virgin olive oil
- 1 bulb garlic
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Coat the garlic bulb in some olive oil for wrapping in foil and placing in a roasting dish. Cut the carrots in half through the length and add to the roasting dish along with beetroot, kale leaves and the quatered cabbage.
- Drizzle over more olive oil and toss to coat before adding the salt and freashly ground black pepper.
- Place in the oven to roast for 40 minutes or until the vegetables begin to char slightly. Remove from the oven and freshly grate a generous layer of parmesan cheese over. Return to the oven and roast for another 10 – 15 minutes or until the vegetables are perfectly cooked and the Parmesan is crisp.
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