MC - Sunflower mince bolognese with garden salad

Rich bolognese, nutty sunflower mince, earthy mushrooms – when bellies big and small are rumbling, this will fill them fast. Picky eaters won’t mind our fresh salad, studded with juicy cucumber, a vitamin K source. Cook time: 30 mins Allergens: Celery, Sulphites Cuisine: Italian Key ingredient: Protein-packed sunflower mince Serving size

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Dissolve the vegetable stock cube in a jug with 350ml boiling water.

Step 2

Peel the red onion and finely dice. Peel the strings from the celery and peel the carrots. Grate both the celery and carrots using the smaller side of a box grater. Thinly slice the mushrooms. Finely dice the large tomatoes.

Step 3

Heat a large frying pan with 2 tbsp oil on a medium heat. Add the onion, carrots and celery and cook for 5 mins, until softening. Add the mushrooms and cook for a further 3-5 mins, until golden. Add the dried basil and sunflower mince and mix thoroughly, then add the vegetable stock, diced tomatoes and tomato puree. Simmer for 15 mins. Season with sea salt and black pepper.

Step 4

Half-fill a large saucepan with boiling water and add a pinch of salt. Add the penne and boil for 7-8 mins, then drain. Add a large spoonful of the bolognese to the penne and mix through.

Step 5

Meanwhile, cut the baby plum tomatoes in half. Slice the baby cucumbers in half lengthways and in half again, then slice at an angle. Mix all together with the mixed leaves and drizzle 1 tbsp olive oil and the aged balsamic vinegar over the top.

Step 6

To serve, spoon the brown rice penne into warm bowls and top with the remaining bolognese sauce. Serve with a side of the garden salad.