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Ingredients
- 20 g dried shiitake mushrooms
- 800 g hot water
- 160 g farro
- 1 tbsp Vegetable stock paste (see Tips)
- 1200 g water
- 140 g puy lentils
- 100 g white quinoa
- 10 peeled raw prawns
- 3 tbsp olive oil
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp fresh ground black pepper, plus extra to taste
- 2 kale leaves, stalks removed and leaves cut into thin slices
- 6 sprigs fresh basil, leaves only, cut into thin strips
- 2 tsp lemon juice
- 2 baby cos lettuce, leaves separated
- 150 g feta cheese, crumbled
- Nutrition
- per 1 portion
- Calories
- 1716 kJ / 408.5 kcal
- Protein
- 23.1 g
- Carbohydrates
- 37.5 g
- Fat
- 16.6 g
- Saturated Fat
- 5.1 g
- Fibre
- 9.5 g
- Sodium
- 813.1 mg
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