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Ingredients
  • 2 red pepper
  • 1 red chili, deseeded and sliced
  • 3 eggplant, cut into chunks
  • 6 tbsp extra-virgin olive oil
  • 200g green bean, blanched
  • 100g black olives, sliced
  • 200g feta cheese, drained and crumbled
  • 100g mixed salad leaves
  • handful parsley, roughly chopped
  • subheading: For the dressing:
  • 2 tbsp balsamic vinegar
  • 5 tbsp extra-virgin olive oil
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