Ingredients
2 tbsp olive oil
1 clove garlic
finely chopped (optional)
½ cup pine nuts
2 cups Kellogg’s Sultana Bran
4 cups baby spinach leaves
1 cup parmesan cheese
grated
1kg potatoes
boiled or roasted
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 wok or large fry pan
- 1 roasting pan (20cm x 30cm)
- 1 oven
Instructions
- Pre-heat oven to 190°C.
- Heat olive oil in a wok or large fry pan. Add the garlic and cook 1-2 minutes until golden.
- Add the pine nuts to the pan and allow to cook for a further 2 minutes.
- Add the Kellogg’s Sultana Bran and spinach and combine well.
- When spinach is wilted add the parmesan and combine well.
- Place cooked potatoes into a 20cm x 30cm roasting pan and cover with cooked mixture.
- Place in the oven for 18-20 minutes until mixture is slightly brown and potatoes are hot.
- Serve immediately as a side dish or on its own for lunch.
Notes
Tip
This recipe is a tasty way to ensure your children get the fibre and vitamins they need.
Tip
This recipe was supplied by Kellogg’s nutritionists.
