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Fennel, satsuma and pomegranate salad with salted almond recipe

Fennel, satsuma and pomegranate salad with salted almond recipe

The Telegraph - By Xanthe Clay

Bright and fresh for a midwinter day. The almonds are brilliant for snacking as well as salads, so I generally make double quantities – for 100g almonds, use the same amount of salt and water. To make the salted almonds, preheat the oven to 160C/140C fan/Gas 3. • Soak the almonds in the salted water …

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