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.
