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£1.73/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the peas and broad beans in a pan of boiling salted water for 3-4 minutes until bright and tender. Drain well and run under cold water, until cooled, then drain well.
Spread the watercress over a larger plate or platter and scatter over the peas and beans, mint, and the artichokes with their dressing. Serve with spoonfuls of the ricotta, the lemon zest and juice, balsamic and olive oil.
If you don’t like the outer skin of broad beans, boil them separately (drain with a slotted spoon) and pod them after cooling.
Typical values per serving when made using specific products in recipe
Energy | 1,524kJ/ 367kcals |
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Fat | 27g |
Saturated Fat | 7.7g |
Carbohydrates | 18g |
Sugars | 8.3g |
Fibre | 6.9g |
Protein | 10g |
Salt | 1.8g |
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