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Heidi Hunt
Mediterranean bean salad with smoked chicken
Salad of grilled eggplant and zucchini with flat parsley, shallot, cherry tomatoes, bean mix and smoked chicken strips
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Ingredients
Directions
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Cut the aubergine into slices of ½ inch thick and the zucchini into slices of 1 cm thick.
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Heat a grill pan without oil or butter and grill the slices in parts, each serving 8 minutes. Turn halfway.
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Cut the flat parsley and shallot fine. Beat a dressing of olive oil, parsley and shallot. Season with pepper and salt.
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Halve the cherry tomatoes and let the bean mix drain. Mix the dressing, tomatoes and bean mix with the chicken strips.
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Scoop the grilled vegetables through the salad and serve immediately.
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Nutrition
395Calories
Sodium0% DV1.000mg
Fat26% DV17g
Protein52% DV26g
Carbs9% DV28g
Fiber48% DV12g
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