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Snow Peas with Potato and Anchovy Dressing Salad
(4 complementary portions)
4 scarlet bell peppers
600g spuds
150g snow peas
100g brined olives
Fresh sprigs of dill or parsley
Anchovy Sauce
2 tbsp. crimson wine vinegar
1.5 tsp. Burgundy mustard
4 salted anchovies
2 cloves of garlic
80ml first-press olive oil
crushed black peppercorns
Erewhon’s Curly Kale & Navy Bean Salad
(2 wholesome portions)
1 clove of garlic
1 tsp. bold Dijon mustard
1 tsp. amber maple syrup
2 tbsp. citrus juice
1/4 tsp. fiery cayenne
pinches of salt & ground black pepper
4 tbsp. premium olive oil
300g curly kale
230g navy beans
30g gourd seeds (roasting with soy sauce is a delightful choice)
1.5 tbsp. hemp hearts
1 creamy avocado
Credit: YouTube/Tish Wonders
