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Contemporary healthy magazine
INGREDIENTS
3-4 mini cos lettuce.
a few lambs lettuce or any tender green lettuce leaves.
thinly sliced fresh beetroot.
1 zuchinni/courgette, julienne.
1 large carrot, julienne.
a handful fresh mint.
1 teaspoon nigella seeds.
FOR THE DRESSING
2 tablespoons tahini.
2 teaspoons apple cider vinegar.
1 teaspoon turmeric powder.
a pinch of black pepper.
salt to taste.
METHOD
In a mixing bowl, combine chopped vegetables.
Combine all the ingredients for the dressing.
Spoon a generous amount of mixture into lettuce leaves. Dot around the dressing or pour it all over!
Serve and Enjoy!
Too Hot to Cook!
Yeah, it’s way too hot… we are all moody… so freshness, natural flavours is what we’re looking for… easy, bright… What’s fun about all this is that you can chop up whatever you have in the fridge… whatever you feel like to give you that crunchy, fresh kick… it’s supposed to be fun, so keep it simple for yourself, pack it in your lunchbox or picnic bag and GO!
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