Herb & Hazelnut Gremolata
- Autumn
- Quick & Easy
Give roasted hazelnuts a fresh twist with parsley, lemon and garlic, then scatter over our Sweet Potato, Carrot and Lentil Soup.
Ingredients
50g blanched hazelnuts, roasted & crushed
15g flat leaf parsley, finely chopped
Zest and juice of 1/2 lemon
1 garlic clove, finely grated
3 tbsp Little seed rapeseed oil
Yeo Valley Organic Sweet Potato, carrot and lentil soup
To serve:
Pomegranate seeds
Crème fraiche
Method
Preheat oven to 200C.
Roast hazelnuts for 10 minutes and allow to cool. Once cooled, roughly chopped.
Combine freshly chopped parsley, garlic and lemon with oil and seasoning.
Stir in chopped hazelnuts into the oil mixture.
Heat the soup following pack instructions and pour into a bowl.
Top the soup with a spoonful of crème fraiche, gremolata and pomegranate seeds.
In this recipe...
Sweet Potato, Carrot and Lentil Soup
10
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