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Vegetarian • Gluten free • Makes 2

Produce

4 oz Asparagus
1/2 cup Gently packed mint, leaves
1/4 cup Peas, fresh
2 tbsp Preserved lemon peel
3 cups Salad greens, tender
1 tbsp Thyme, fresh

Condiments

6 Kalamata olives, pitted and halved or quartered
1/2 cup Pesto

Baking & Spices

2 cups Chickpea flour
1 tsp Salt

Oils & Vinegars

3 tbsp Olive oil, extra-virgin
2/3 cup Olive oil, extra virgin

Nuts & Seeds

1/2 cup Hemp seeds

Liquids

2 cups Water
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