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Ingredients
Dressing
- 5 sprigs fresh flat-leaf parsley, stems and leaves
- 1 tsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- sea salt, to taste
- ground black pepper, to taste
Kale slaw
- 150 g carrot, cut into pieces (3-4 cm)
- 40 g red onion
- 150 g red cabbage, cut into pieces
- 150 g zucchini, cut into pieces
- 4 leaves kale, stalks removed and shredded
Turkey rissoles
- 40 g red onion
- 100 g zucchini, cut into pieces
- 1 eschalot
- 500 g turkey mince
- 1 tbsp red curry paste
- 1 egg
- extra virgin olive oil, to fry
- Nutrition
- per 1 portion
- Calories
- 1450.7 kJ / 345.4 kcal
- Protein
- 31.3 g
- Carbohydrates
- 7.9 g
- Fat
- 19.9 g
- Saturated Fat
- 3.8 g
- Fibre
- 4.8 g
- Sodium
- 571.2 mg
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