15th February 2019
Leafy green vegetables like cavolo nero, wholegrains and omega 3-rich salmon help reduce inflammation.
Ingredients
400g cavolo nero or kale, stalks discarded, leaves thickly sliced
3 tsp olive oil
4 x 120g skinned salmon fillets
2 garlic cloves, sliced
1 red chilli, deseeded and sliced
1 x 250g pouch cooked freekeh (see tip)
2 spring onions, trimmed and thinly sliced
a small handful of coriander leaves, to serve
For the dressing
2 tsp balsamic vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil
Please click here for the full recipe
Source: Annie Bell, Sainsbury's Magazine
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As an agency they take time to understand the brief and provide us with regular updates on progress
Group Technical Director
Leading Chilled Foods Business
UK
