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Ingredients
  • 4 large carrots, julienned
  • 1 head of chicory
  • 1 fennel
  • 1 celery heart
  • 4 spring onions, trimmed
  • zest and juice of 2 limes
  • 1tbsp Dijon mustard
  • 320ml coconut cream (2 small cans, not block)
  • 6tbsp fresh coriander, chopped
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