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Echalion Shallots
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per kgPerfect as a standalone supper, this is equally effective as a side for roast meats.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6 . Put the shallots in a small bowl with a pinch of salt and the vinegar; stir, then set aside. Cook the bulgur according to pack instructions; drain, refresh in cold water and leave to drain in a sieve.
Meanwhile, put the grapes on a baking tray, season and roast for 10-15 minutes until beginning to burst. Drain the shallots, reserving the vinegar. Mix the vinegar with the orange zest, garlic, oil and oregano to make a dressing.
Tip the bulgur onto a platter; toss with the watercress, fennel, parsley and grapes. Pour over the dressing, dot with the cheese, then scatter with the pecans, shallots and reserved fennel fronds.
Typical values per serving when made using specific products in recipe
Energy | 2,350kJ/ 565kcals |
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Fat | 37g |
Saturated Fat | 13g |
Carbohydrates | 41g |
Sugars | 19g |
Fibre | 7.3g |
Protein | 12g |
Salt | 0.7g |
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