Wash and halve the cherry tomatoes and oven dry for 2-3hrs on a very low heat.
Cook the quinoa, drain and allow to cool naturally.
Blanch the broccoli and both beans.
Make the kale pesto.
Arrange in a salad box with the pesto in a 1oz pot.
Per 422g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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