Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the pepper in the oven for 20 minutes until the skin blisters, turning occasionally. Peel off the skin and chop the flesh into 1/2inch pieces, discarding the core and seeds. Toast the pine kernels in the oven for 5 minutes until golden. Wash the spinach and remove the stems. put in a large saucepan with only the water still clinging to the leaves after washing. Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as possible. Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the parsley. Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Using a sharp knife, peel off the skins then chop the flesh. Mix all ingredients together and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1584g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1336 (63%)|
|Amt Per Serving||% DV|
|Total Fat 148.5g||198 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 65.5g|
|Polyunsanturated Fat 41.7g|
|Cholesterol 0mg||0 %|
|Sodium 952mg||33 %|
|Potassium 5315.3mg||140 %|
|Total Carbohydrate 166.8g||49 %|
|Dietary Fiber 25.7g||103 %|
|Sugars, other 141.1g|
|Protein 51.8g||74 %|
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Calories per serving: 2114
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