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E V S ER P Y R D IN A G Y E V E R Y D AY E A S Y GREEK-STYLE TOMATOEY BEANS AND FETA BAKE Caramelised tomato with creamy beans plus spinach added for freshness. Don’t hold back on the garlic bread – you’re going to want to scoop it all up! 2 Tbsp (30ml) olive oil + extra for drizzling 2 onions, chopped 4 cloves garlic, sliced 1 packet (50g) tomato paste 2 cans (400g each) peeled and chopped tomatoes 2 Tbsp (30ml) Worcestershire sauce Salt and milled pepper Pinch sugar 1 can (400g) each butter beans and cannellini beans, rinsed and drained 1 can (400g) green beans or 1 packet (300g) fresh beans, cut into 4cm pieces 4 sprigs each fresh thyme and origanum 1 packet (100g) English spinach 2 discs (80g) plant-based or regular feta cheese Garlic bread, toasted SERVES 4 Heat oil in an ovenproof pan and sauté onion for about 8 minutes, until soft and golden. Add garlic and tomato paste. Cook until sticky. Tip in canned tomatoes, add Worcestershire sauce, seasoning and sugar, and simmer for 3-4 minutes. Add all the beans and herbs and stir to combine evenly. Bake at 200°C in the oven for 10 minutes. (Finishing it off in the oven adds a caramelised taste to the tomatoes, but you can also leave it on the stovetop to simmer on medium heat for 8-10 minutes.) Stir through spinach and sprinkle with feta. Drizzle feta with olive oil and bake for 10-15 minutes until sauce is thick and caramelised on the sides of the pan. Serve bean bake with garlic toast. TRY THIS Look out for PnP’s braai breads, such as the garlic butter ciabatta (350g). They can also be heated in the oven for a midweek meal. Plant-based 20 | Fresh Living – Spring Spring2021 2021 17-Everyday Easy COR 1.indd 20 pnpfreshliving.com 2021/08/20 13:48

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