Sides that go with everything!
The days of the diva meat centrepiece are over… Dress up your vegetables and watch them dance into the limelight
SWEET-SOUR CRUNCH Crisp and sticky kale and butter beans with balsamic vinegar
SERVES 4. HANDS-ON TIME 10 MIN, OVEN TIME 15-20 MIN
Heat the oven to 220°C/200°C fan/gas 7. Heat a glugof rapeseed oil in a large roasting tin for 2-3 minutes. Add 2 x 400g tins drained butter beans with 2 tbsp good quality balsamic vinegar (we used Belazu), 1 tbsp granulated brown sugar and salt and pepper. Roast for 10-15 minutes until starting to turn crisp.
Remove the tin from the oven and toss 150g roughly chopped kale with the beans. Add an extra 2 tbsp granulated brown sugar, 2-3 tbsp more balsamic vinegar and a good glug of oil. Return to the oven and roast for a further 5 minutes until the kale turns more crisp and is a little charred. Serve straightaway. PER SERVING 285kcals, 12.2g fat (0.9g saturated), 8.8g protein, 30.3g carbs (16.1g sugars), no salt, 9.2g fibre