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Black-Eyed Pea Salad with Tangerines, Figs & Nuts
Ingredients
  • 1 ¾ cups 250 g black-eyed beans
  • 3 tangerines
  • 2 dried Greek figs
  • 2 Tbsp black currants
  • 2 Tbsp chopped walnuts
  • 1 quart vegetable broth
  • 1 spring onion finely chopped
  • 1 Tbsp chopped fresh thyme
  • subheading: Vinaigrette:
  • Juice from 2 tangerines
  • 3 Tbsp balsamic vinegar
  • 1 tsp raw Greek honey
  • A pinch of turmeric
  • Sea salt and freshly ground black pepper
  • 1 tsp Dijon mustard
  • 2 Tbsp extra virgin Greek olive oil
Steps
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