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Suggest a better descriptionFirstly cut the peppers in half and remove the green stalk and seeds and place on an oven tray. Drizzle with olive oil and place in an hot pre-heated oven at 220?C/425F/gas mark 7 for about 15 minutes - until golden brown. Remove and tip into a bowl and cover with clingfilm and leave to stand and continue cooking. To make the humous: remove the skin from the peppers and place in a blender with the chick peas, coriander, mint, seasoning, garlic tahini and sesame oil and blend into a rough paste. To serve place the humous in the middle of the plate and the cod on top. Garnish with some deep fried basil leaves and drizzle with olive oil. Per serving: 1034 Calories (kcal); 22g Total Fat; (17% calories from fat); 49g Protein; 175g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1206g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1988 | ||
Calories from Fat: 548 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.9g | 81 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 17.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.7mg | 5 % | |
Potassium 5029.5mg | 132 % | |
Total Carbohydrate 286.5g | 84 % | |
Dietary Fiber 84.8g | 339 % | |
Sugars, other 201.7g | ||
Protein 85.8g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1988
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