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- 120 g fresh coriander, leaves, stems and roots, cut into thirds (2-3 bunches) (see Tips)
- 50 g fresh long green chillies (approx. 3 chillies) trimmed and cut into halves
- 20 g lemon juice (approx. ½ lemon)
- 50 g olive oil
- 1 tsp sea salt
- per 1 Complete recipe
- 2163 kJ / 515 kcal
- 5.2 g
- 5.3 g
- 51 g
- Saturated Fat
- 7.8 g
- 11.1 g
- 2258 mg
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