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Ingredients
- 3 ½ oz prosciutto
- 3 ½ oz Parmesan cheese in pieces
- 3 sprigs fresh parsley leaves only
- 3 sprigs fresh mint leaves only (optional)
- 2 ½ oz shallots in pieces
- 1 oz extra virgin olive oil
- 4 ½ oz pearl barley washed and drained
- 17 ½ oz water
-
1
heaping tsp vegetable stock paste
or 1 vegetable stock cube - ½ tsp fresh ground pepper plus extra to season, to taste
- ½ tsp curry powder
- 10 ½ oz cherry tomatoes (red, yellow and orange), halved
- 3 ½ oz celery sliced (¼ in.)
- 1 ½ oz arugula leaves
- salt to season, to taste
- Nutrition
- per 1 portion
- Calories
- 368 kcal / 1540 kJ
- Protein
- 17 g
- Fat
- 18 g
- Carbohydrates
- 36 g
- Fibre
- 7 g
- Saturated Fat
- 6 g
- Sodium
- 568 mg
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