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Quick & easy

BEEF LASAGNE WITH CHARRED CORN, AVOCADO & TOASTED NUT SALAD

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Serves
2
People
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Prep time
15
minutes
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Cooking time
40
minutes

INGREDIENTS

  • 1 pack Cleaver’s Organic Beef Lasagne
  • 1 corn cob
  • ¼ red onion
  • 20g sunflower seeds
  • 20g slivered almonds
  • 1 avocado
  • 1 tsp honey
  • ½ lemon
  • 1 tbsp extra virgin olive oil
  • ¼ bunch mint

METHOD

  • Preheat oven to 190°C (170° fan-forced). Follow cooking instructions on pack. Remove packaging (sleeve and film). Cover lasagne with foil and place in oven to heat for 30 minutes. Remove foil then heat for a further 10 minutes. Remove from oven and let lasagne rest for 2 minutes before serving.
  • Apply a little oil and salt to husked corn cob. Grill on high heat on a BBQ or under the oven grill. When cool, cut kernels off the cob and reserve for the salad.
  • Toast sunflower seeds and slivered almonds in a dry frying pan. Peel and deseed avocado and cut into pieces. Create the dressing by combining honey with juice of lemon and olive oil.
  • Toss salad together just before lasagne is ready by incorporating corn, avocados, seeds, nuts, mint and dressing.
  • Use a spatula to remove lasagne from tray and serve with salad.