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Roasted vegetables & red kidney beans salad
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Calories | Fat | Carbs | Protein |
348 cal | 8g | 58g | 14g |
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Ingredients
[/et_pb_text][et_pb_text admin_label=”Ingredients List” _builder_version=”4.27.0″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.8em” ul_font_size=”16px” ul_line_height=”2em” global_colors_info=”{}”]Serving 2
1 courgette
1 tin red kidney beans
300g new potatoes
1tbsp olive oil
1-2 tbsp lemon juice (half lemon)
½tsp sumac
Fresh mint, sea salt flakes[/et_pb_text][et_pb_text admin_label=”Method” _builder_version=”4.20.2″ text_text_color=”#e4a445″ header_text_color=”#000000″ header_2_font=”||||||||” header_2_text_color=”#e91e63″ header_2_font_size_tablet=”26px” header_2_font_size_phone=”26px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
Method
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- Preheat the oven to 180 C.
- Meanwhile, cut the potatoes and courgette into mouth bites.
- Mix the olive oil, lemon juice, salt, potatoes, and courgette well.
- Put on a baking tray and cook for 20 minutes.
- Chopped the mint, keeping some leaves to decorate.
- Mix the beans, roasted vegetables and mint.
- Serve with mint leaves and sprinkle with sumac.
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