Spanish Empanada

'Pisto' is a typical Spanish-style ratatouille made from colourful vegetables and oregano. I fill the generously sized empanada with this rich ratatouille, mixing it with protein-rich chickpeas and high-quality olive tapenade, then bake it until crispy in the oven. You will also receive a salsa verde, literally a green sauce, which I make with various green herbs to add extra flavour to this dish. Plant-based enjoyment, 100% vegan. The photo may differ from the dish.

Spanish Empanada

aubergine, courgette, bell pepper, red onion, tomatoes, cornichons [sulphites], garlic, potato, lemon [sulphites], fresh basil, mint, parsley, kalamata olives, capers, chickpeas, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt) [sulphites], cayenne pepper, oregano, black sesame seeds, empanada dough (wheat flour, yeast, sugar, soy oil), dijon mustard [sulphites], tomato purée, extra virgin olive oil, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, mosterd, sesamzaad, soja, sulfiet.

Microwave

Heat the empanada uncovered for 3-6 minutes on the baking paper (note: the empanada will not become crispy in the microwave). Serve with the salsa (cold).

Oven — 200°C, 20-30 minMarleen's choice

Preheat the empanada uncovered for 20-30 minutes on the baking paper. Cover with aluminium foil if the empanada colours too dark. Serve with the salsa (cold). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy192,94 kcal

Fat7,94 g

of which saturated1,33 g

Carbohydrates25,9 g

Dietary fibre2,55 g

Protein4,77 g

Salt0,94 g

Average weight: 540 g