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Go easy on the Pepper - not so much!
Ingredients
  • subheading: FOR THE BEETROOT ONION SALAD:
  • 1 large orange
  • 1 medium beetroot, cooked
  • 1 small onion sliced
  • some salad leaves washed and wiped dry
  • 8 to 10 fresh mint leaves
  • subheading: FOR THE ORANGE DRESSING:
  • 2 to 4 tbsp olive oil
  • 2 tbsp fresh orange juice
  • 1 tsp lemon juice
  • ½ tsp orange rind/zest grated
  • ¼ to ½ tsp salt
  • ½ tsp pepper powder
Steps
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