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Beetroot & Broccoli Salad

Ingredients • 500g Nature’s Pick Cooked Beetroot • 200g Nature’s Pick Tenderstem Broccoli • 1 Medium Red Onion • 30ml Olive Oil • 40g Pecan Nuts • 30g Sunflower Seeds

For the Dressing • 50ml Olive Oil • 15g Dijon Mustard • 15ml Apple Cider Vinegar • 15ml Maple Syrup • 5g Fresh Peeled Ginger • 2 Garlic Cloves • Sea Salt and Black Pepper

Method 1. Pre-heat the oven to 200°C/Gas Mark 6. 2. Drain the beetroot and cut into small chunks. Peel and chop the red onion into small chunks. Cut the Tenderstem broccoli into small pieces. 3. Put all the above onto a large baking tray, drizzle with the olive oil and bake for 20 minutes. 4. Meanwhile, make the dressing. Peel and mince the garlic. Finely chop or grate the ginger. 5. Mix these with the rest of the ingredients, then season with salt and pepper. 6. Remove the beetroot and Tenderstem broccoli from the oven and transfer to a serving dish. Sprinkle over the pecans and seeds, toss with the dressing and serve either warm or cold.

Four Seasons Potato Wedges

£1.67 per kg

£1.25 750g ONLY

Ashfields British Medium Chicken Breasts

Nature’s Pick Tenderstem Broccoli

Nature’s Pick Cooked Beetroot

£6.95 per kg

£1.18 per kg

£6.91 per kg

£1.39 200g ONLY

59 p 500g ONLY

£4.49 650g ONLY


Ashfields British Chicken Wings

£1.99 1kg ONLY

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All of our fresh, everyday chicken is 100% British and Red Tractor Assured. Best of British quality.

Red Tractor The Red Tractor logo shows the product meets set standards for animal welfare and ensures full traceability from farm to fork.


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