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Fresh Living Network
Cauliflower, chickpea and beetroot salad

Cauliflower, chickpea and beetroot salad

This nutritious salad is a fabulous source of vitamin C, beta carotene and fibre.
4
RECIPE TYPE:Salads
 
ENERGY 1316KJ
CARB 40g
PROTEIN 9g
FAT 15g
Method
  • Pour dressing ingredients into a clean, empty jar. Close tightly and shake until well mixed.
  • Simmer cauliflower in boiling water for about 3 minutes 
  • Drain and rinse under cold running water
  • Place into a large bowl and drizzle with dressing. Toss to combine. Leave to marinate for about 10-15 minutes.
  • Add remaining ingredients, except beetroot. Toss to combine and top with beetroot.


Wine suggestion: Arabella Merlot.

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    EXCLUSIONS

    Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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