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The citrus freshness of the lemon coupled with the sweetness of the wild garlic makes this the perfect dish for a sunny day.
PER SERVING (BASED ON 8) 287kcals, 6.2g fat (0.6g saturated), 8.3g protein, 50.6g carbs,
1.2g sugar, 0.2g salt
If you can’t find wild garlic, gently fry 4 finely sliced garlic cloves in some butter or olive oil, then add a 400g bag of baby spinach leaves and cook until just wilted.
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