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Freekeh with Roasted Sprouts, Ricotta and Cranberry-Orange Dressing
Ingredients
  • 200g of freekeh
  • 500g of Brussels sprouts, halved
  • 1 dash of Carapelli Extra Virgin Olive Oil , for cooking
  • 250g of ricotta
  • 1 handful of fresh mint , roughly chopped, plus a few leaves for garnish
  • subheading: CRANBERRY-ORANGE DRESSING:
  • 2 oranges , Juice and zest
  • 15ml of lemon juice
  • 100ml of Carapelli Extra Virgin Olive Oil
  • 10g of honey
  • 10g of dried cranberries
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