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GRILLED VEGETABLE SALAD WITH PICKLED RADISH

[vegan]

Loving my griddle pan right now - it’s a great way to not have to cook with any oil but still add flavour. The base is red peppers and leftover steamed broccoli with a portobello on top. I did a quick pickle with radishes and cherry tomatoes using rice vinegar, red wine vinegar and a little bit of water. Dressed with some tahini and lemon juice, lots of black pepper, slivered almonds and fresh basil.

Lunch: tuna and sweet corn in ‘BeGood’ bread with mixed leaf lettuce and tomatoe. Fab 👌
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