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Kamut Salad with Spicy Lemon Vinaigrette
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- 9 oz kamut grains
- water, to soak
- 1 tsp fennel seeds
- 1 tsp red pepper flakes
- ½ tsp salt
- ½ tsp black peppercorns
- 2 ½ oz extra virgin olive oil
- 2 oz lemon juice
- 4 oz red onions, thinly sliced half-moons
- 2 tbsp capers, rinsed
- 60 oz water
- 1 tsp salt
- 4 oz kale, stems removed, cut into pieces (1 in.)
- 10 oz broccoli florets
- fresh mixed herbs, to garnish (parsley, mint, cilantro, basil)
- 1 lemon, in wedges
- per 1 portion
- 1046 kJ / 250 kcal
- 6 g
- 47 g
- 6 g
- Saturated fat
- 1 g
- 8 g
- 772 mg
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