Ingredients
160g
Beetroot
200g
Baby Potatoes
1
Tablespoon Olive Oil
1
Small bunch Fresh Thyme
1 Teaspoon
Cumin Seeds
Method
- Peel and chop raw beetroot into quarters. Place in a baking tray drizzle over olive oil and cumin seeds, season to taste. Roast in oven at 200°c for 20-25minutes
- Put baby potatoes in baking tray drizzle with remaining olive oil and fresh thyme, season to taste. Roast in oven at 200°c for 20-25minutes
- Cook breaded haddock fillets as per pack instructions
- Serve and enjoy.

Oven
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
476.9
22.3
2.5
7.6
1.1
Percent of daily values
24
%32
%13
%8
%18
%* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.