Greens:

Butter Bean

Tomato

Quinoa

Red Pepper

Cooking Guidelines

Remove all packaging and cook from chilled.

Pan Fry 8-10 mins
Preheat 1 tablespoon of vegetable oil in a large, non-stick frying pan over a medium to low heat. Add the meatballs and fry over a medium to low heat for about 8 -10 minutes, shaking the pan often to turn them until brown all over and cooked.

Grill 8-9 mins

Preheat the grill to medium and line the grill tray with foil. Arrange the meatballs on the tray and brush with a little vegetable oil. Grill for 8 – 9 minutes, turning them to brown all over. All appliances vary, these are guidelines only. Not suitable for microwave cooking. Do not reheat. Ensure product is cooked thoroughly and is piping hot and no pink meat is visible.

Ingredients

British Chicken (42%), Butterbeans (9%), Oven Dried Tomatoes (7%), Cooked White Quinoa (Water, White Quinoa), Red Pepper (6%), Kale, Diced Red Onion, Pea Fibre, Fibre Blend (Stabilisers (Cellulose, Methyl Cellulose), Pea Fibre, Salt, Starch), Pea Flour, Seasoning (Salt, Ground Spices, Rice Flours, Stabiliser: Sodium Triphosphate, Rubbed Herbs, Onion Powder, Preservative: Sodium METABISULPHITE, Garlic Powder, Antioxidant: Ascorbic Acid), Rapeseed Oil, Oregano (1%), Inulin, Garlic Puree.

ALLERGY ADVICE: See ingredients in BOLD

Nutritional Information Per 100g
Energy	450kJ	Carbohydrate	7.4g
	107kcal	of which Sugars	1.2g
Fat	2.4g	Fibre	7.2g
of which Saturates	0.32g	Protein	10.6g
		Salt	1.03g

The Italian

Lean:

Greens:

Available At:

Cooking Guidelines

Ingredients

Pasta with pesto