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Search results for 180 g of pearl barley
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Search results for 300 g of baby topped carrots, cut in half lengthways
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Search results for 2 conference pears, cut into quarters and cored
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Search results for 1 tbsp of honey
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Search results for 50 g of walnuts
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Search results for 10 g of parsley, roughly chopped
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Search results for 20 g of chives, finely chopped
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Search results for 1 tbsp of red wine vinegar
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Search results for 100 g of greek yogurt
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Search results for 90 g of cropwell bishop blue stilton, finely chopped
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Search results for 5 g of tarragon, leaves finely chopped
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Search results for 3 tbsp of olive oil
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Ingredients
- 180 g of pearl barley
- 300 g of baby topped carrots, cut in half lengthways
- 2 conference pears, cut into quarters and cored
- 1 tbsp of honey
- 50 g of walnuts
- 10 g of parsley, roughly chopped
- 20 g of chives, finely chopped
- 1 tbsp of red wine vinegar
- 100 g of greek yogurt
- 90 g of cropwell bishop blue stilton, finely chopped
- 5 g of tarragon, leaves finely chopped
- 3 tbsp of olive oil