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Sprouts sandwich with hummus and coriander
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Ingredients
Directions
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Scrape or cut the sprouts into very thin slices. Sprinkle with salt and pepper and pour the oil through.
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Roast the pine nuts in a dry, hot frying pan and keep separate.
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Mix the hummus with the yogurt, coriander and half of the variety el hanout.
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Brush 4 slices of bread with the hummus. Divide the sprouts and pine nuts over them and sprinkle with the rest of the el Hanout.
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Put the remaining slices of bread on top and serve immediately.
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Nutrition
230Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs4% DV11g
Fiber0% DV0g
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