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Xean Drury (Xean45)
Richly filled breakfast salad with wholemeal croutons and blueberries
Salad of watercress, pumpkin seeds, cucumber, blueberries and honey.
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Ingredients
Directions
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Roast the slices of bread and tear into croutons in small pieces.
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Heat a skillet without oil or butter and toast the pumpkin seeds for 3 minutes on low heat.
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Cut the candy cucumber into slices. Crumble the feta.
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Divide the watercress, cucumber, blueberries, croutons, feta and pumpkin seeds over deep plates.
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Sprinkle the salad with the olive oil, honey and a little lemon juice.
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Nutrition
400Calories
Sodium22% DV520mg
Fat35% DV23g
Protein34% DV17g
Carbs10% DV29g
Fiber24% DV6g
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