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70p/kgJohn Whaite's crunchy, colourful salad gives a nod to the Pride flag.
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Peel the carrots, then cut into ribbons using a vegetable peeler and place into a bowl with the other vegetables and the blueberries. Toss together with a pinch of sea salt flakes.
For the dressing, I whizz everything together in a smoothie maker, adding a splash of water (4-5 tbsp) to adjust the consistency to that of double cream, then season.
Dress the salad – ideally the day before so the dressing can soak in and mix with the vegetables better. Scatter with the coriander just before serving.
Typical values per serving when made using specific products in recipe
Energy | 706kJ/ 170kcals |
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Fat | 12g |
Saturated Fat | 2.1g |
Carbohydrates | 9.9g |
Sugars | 8.5g |
Fibre | 5.3g |
Protein | 2.2g |
Salt | 0.2g |
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