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
I have worked with Liane and CPA for many years recruiting the perfect candidates for our ever expanding technical team. I have very high demanding standards for my team members,and Liane has helped me in my relentless pursuit of these.
We have had many frank and open conversations regarding potential candidates and Liane always has made time to talk these through and respond to me in a timely manner.
CPA have also helped me managing other areas of recruitment , such as salary benchmarking.
Head of Food Technology
Leading Food Retailer
UK
