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Ingredients
US|METRIC
4 SERVINGS
- 16 asparagus spears
- 1 Tbsp. olive oil
- 1 pinch thyme leaves (finely chopped)
- 1 pinch fine sea salt
- 8 spring onions
- 30 grams blanched hazelnuts (toasted and chopped)
- 1 handful fresh parsley (finely chopped)
- 1 tsp. cider vinegar
- 1/2 lemon (juiced)
- 60 mL olive oil
- 1 Tbsp. roast
- salt
- pepper
- 240 grams cannellini beans (1 drained tin)
- 10 wild garlic leaves
- 30 mL olive oil
- 2 Tbsp. tahini
- 1 lemon (small, juiced)
- 1/2 tsp. cumin seed (toasted and ground)
- salt
- pepper
- 2 handfuls salad leaves (baby mixed)
- wild garlic (flowers)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol0mg0% |
Sodium510mg21% |
Potassium720mg21% |
Protein11g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber8g32% |
Sugars3g |
Vitamin A35% |
Vitamin C110% |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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