Farro And Yellow Pea Salad With Spinach And Salmon, White Bean Black Sesame Dressing

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What Katie Ate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons EVOO

1 x 400g tin cannellini beans, rinsed and drained

Juice and zest of 1 lemon (use a microplane for the zest)

L cup low fat, natural yoghurt

2 tablespoons light sour cream

1 tablespoon milk

1 tablespoon white wine vinegar

1 teaspoon black sesame seeds

2 cups farro

1 cup yellow split peas

6 large Brussels sprouts

K cup toasted flaked almonds

Handful (50g) baby spinach leaves, finely chopped

Sea salt flakes and freshly ground black pepper

300 g hot smoked salmon

1 lemon

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