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65pPrice per unit
£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.
Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.
Typical values per serving when made using specific products in recipe
Energy | 543kJ/ 131kcals |
---|---|
Fat | 10.9g |
Saturated Fat | 1.6g |
Carbohydrates | 6.3g |
Sugars | 5.8g |
Fibre | 2.9g |
Protein | 1.9g |
Salt | 1.4g |
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