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Ingredients
  • 300g asparagus spears, trimmed and cut into 3cm pieces
  • 2 tbls olive oil
  • 2 cloves of garlic
  • ½ tsp caraway seeds
  • 170g | 1 cup cooked beans (tinned is fine, drained and rinsed)
  • 50g pea shoots, micro greens or baby spinach
  • 1 avocado, flesh diced
  • 50g ¼ cup almonds, toasted and chopped
  • 1 tsp lemon zest
  • 1 tbls lemon juice
  • Salt and pepper to taste
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