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Ingredients
- 20 g blanched almonds
- 50 g spring onions cut in pieces (3 cm)
- 40 g olive oil plus 2 tsp, plus extra for greasing
- 120 g quinoa
-
1
heaped tsp vegetable stock paste, homemade
or vegetable stock cube (for 0.5 l) - 400 g water
- 1 ¼ tsp ground black pepper
- 4 salmon fillets
- 30 g Dijon mustard honey
- 1 ½ tsp fine sea salt
- 250 g grapefruit
- 60 g pitted olives
- 6 mint leaves
- 25 g red wine vinegar
- 50 g feta cheese
- Nutrition
- per 1 portion
- Calories
- 646.2 kcal / 2703.5 kJ
- Protein
- 38.6 g
- Fat
- 41.2 g
- Carbohydrates
- 28.9 g
- Fibre
- 4.6 g
- Saturated Fat
- 8.7 g
- Sodium
- 1277.4 mg
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