This castelfranco is a star with this pink peppercorn dressing but you can enjoy this with butterhead or batavia lettuce instead.
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Celebrate the flavours and ingredients of a Mexican-inspired burrito to build a substantial bowl of delicious loveliness, completed by a sweet and smoky dressing with a side of BBQ inspired coleslaw.
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This heavenly combination of herbs – basil, mint and coriander - is revitalising and invigorating and is a reminder that the right combination of herbs can be perfect.
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Juicy carrots, apples, raisins and peanuts with a dash of curry and coriander leaf. Who says carrots are dull?
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This Phat Thai is a good choice when you want a super quick, fresh tasting raw dish.
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Vegan singapore noodles free from rice, gluten, dairy, eggs and heat.
The recipe uses kelp noodles which look and taste like Chinese glass noodles and absorb any dressing that you want to add.
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Mangos and pistachios are a mouth-watering combination in a dessert but also work well with bitter or peppery greens in a salad with some red chillies. I use pistachio oil, a boutique gourmet oil, in the dressing which enhances the overall pistachio flavour however if you can’t find it, olive oil would work equally as well. Equally balsamic vinegar is divine in the dressing instead of the apple cider vinegar.
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Coronation Kale - One of the most irresistible ways to eat kale that I know. Creamy, nourishing with the warmth of the curry, this is real good mood food.
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