BROCCOLLI AND ALMOND SALAD
Base:
finely shredded cabbage
Body:
50gms blanched broccoli + 10gms toasted almonds (halved / slivered)
Dressing:
15ml olive oil + 5ml vinegar + 3 crushed peppercorns + 2 cloves chopped garlic
Garnish:
tomato wedge
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