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Brussels sprouts and buckwheat winter salad
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- 60 g buckwheat groats
- 600 g water
- ½ tsp sea salt, plus an extra 1-2 pinches to season
- 1 garlic clove
- 250 g bacon, cut into pieces (2 cm)
- 1 tbsp olive oil
- 80 g white wine vinegar
- 2 tsp Dijon mustard
- 1 ½ tbsp pure maple syrup
- 1 - 2 pinches ground black pepper
- 500 g Brussels sprouts, trimmed and outer leaves removed
- 1 tbsp pine nuts
- 25 g Parmesan cheese, shaved
- per 1 portion
- 638.3 kJ / 152 kcal
- 11.4 g
- 9.6 g
- 6.6 g
- Saturated fat
- 1.7 g
- 3.8 g
- 849.3 mg
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