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Ingredients
2 servings
250gcherry tomatoes
cut in half
extra virgin olive oil
100gbuckwheat grains
rinsed and drained
120gpitted olives
sliced
1 Tbspcapers
small
0.5red onion
finely chopped
400gcannellini beans
drained and rinsed
chilli flakes
10gparsley
finely chopped
For the dressing:
4 Tbspextra virgin olive oil
1 Tbsplemon
juice of
20gwalnuts
1garlic clove
1 tspdijon mustard
½ Tbspnutritional yeast
10gbasil leaves
Serve with:
1avocado
sliced
roasted tamari super-seed mix
Instructions
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