Serves 2

Gluten free : Dairy Free : Vegan 


1 tablespoon extra virgin olive oil 

4 cloves garlic, peeled and finely sliced

500g carrots, spiralled or peeled into fine ribbons using a veggie peeler

1x400g tin BPA free butter beans, rinsed and drained

3 tablespoons parsley, finely chopped

1/4 teaspoon dried oregano 

2 tablespoons fresh basil, finely chopped

1 tablespoon nutritional yeast

pinch chilli flakes

2 cups rocket leaves

2 tablespoons walnut pieces


Heat a frypan on medium heat and add olive oil to coat the pan. Add garlic and cook for 3-4 minutes. Add carrot ribbons, butter beans, herbs and cook 4-5 minutes, tossing frequently. Add rocket, nutritional yeast, walnuts, pinch of chilli flakes and season with sea salt and black pepper then cook a further 2 minutes before dividing between plates and serving.