15th February 2019
Leafy green vegetables like cavolo nero, wholegrains and omega 3-rich salmon help reduce inflammation.
Ingredients
400g cavolo nero or kale, stalks discarded, leaves thickly sliced
3 tsp olive oil
4 x 120g skinned salmon fillets
2 garlic cloves, sliced
1 red chilli, deseeded and sliced
1 x 250g pouch cooked freekeh (see tip)
2 spring onions, trimmed and thinly sliced
a small handful of coriander leaves, to serve
For the dressing
2 tsp balsamic vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil
Please click here for the full recipe
Source: Annie Bell, Sainsbury's Magazine
I have worked with James Constable over the past few months on several recruitment briefs for varied interim and permanent roles. It has been a pleasure to work with a recruitment consultant who has an excellent understanding of the food industry and the roles that we have been looking to fill. For senior level positions, James has conducted a thorough screening, including meeting the candidate face to face, and has therefore been able to provide an excellent shortlist. Some roles have also been urgent, due to an immediate requirement in the business, and James was able to prioritise and help source these roles, whilst not losing focus on the other briefs. I would wholeheartedly recommend James for an effective, efficient and friendly approach to recruitment. Many thanks!
Human Resources Manager
Leading Global Ambient Spices, Herbs, and Flavorings Manufacturer
EMEA
