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Bruschetta of Lentils, Balsamic Cream and Salami Recipe by Paul Flynn
Ingredients
  • cream 250ml
  • lentils 1 x 400g tin, drained and rinsed
  • sliced salami 100g, shredded
  • fresh thyme 1 sprig
  • balsamic vinegar 1 tsp
  • country loaf 4 thick slices
  • garlic 1 clove, cut in half
  • olive oil a drizzle
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