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£7.50/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 quinoa in a large pan of boiling water according to pack instructions, adding the broad beans for the last 4 minutes of cooking.
Meanwhile, fry the pancetta in a small non-stick pan for 5-7 minutes on a medium-high heat, until it is crisp and golden. Remove from the heat and stir in the orange zest and juice and the lemon juice.
Drain the quinoa and beans and transfer them to a large serving platter. Gently tumble with the parsley, chicory leaves and lentils. Top with the sliced avocado and cucumber. Spoon over the pancetta dressing and scatter with the chillies; serve warm.
Typical values per serving when made using specific products in recipe
Energy | 2,112kJ/ 505kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.8g |
Carbohydrates | 53g |
Sugars | 11g |
Fibre | 12g |
Protein | 20g |
Salt | 0.61g |
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