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Salade de boulgour aux fèves, sauce à l’artichaut et au tahini
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Ingredients
- 150 g de fonds d'artichaut, en morceaux
- 125 g de yaourt nature
- 1 c. à soupe de tahini
- du sel
- du poivre moulu
- 1000 g d'eau
- 250 g de fèves fraîches, écossées
- 200 g de boulgour
- 75 g de pignons de pin
- 10 feuilles de menthe fraîche
- 2 c. à soupe huile d'olive
- Nutrition
- per 1 portion
- Calories
- 2066 kJ / 494 kcal
- Protein
- 21 g
- Carbohydrates
- 50 g
- Fat
- 21 g
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