• 2 tbsp rapeseed oil
  • 5 shallots, sliced
  • 200 g broccoli, cut into small florets
  • 200 g Brussels sprouts, sliced
  • 100 g baby spinach
  • Zest of 1 lemon
  • 50 g parmesan cheese, shaved


  1. 1

    Heat the oil in a large pan and add the shallots and broccoli. Stir fry for 5 minutes, before adding in the Brussels sprouts and cooking for a further 3 minutes.

  2. 2

    Stir in the spinach and lemon zest and season with freshly ground black pepper. Serve in a dish with the parmesan shavings on top.

Nutritional Details

Each serving provides
  • Energy 435kj 104kcal 5%
  • Fat 6.9g 10%
  • Saturates 2.0g 10%
  • Sugars 2.4g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

2.8g carbohydrate 3.2g fibre 6.1g protein

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