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For the dressing:
For the salad:
- In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
- In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.
- Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.
Note: Olive oil can be used as an alternative to Rapeseed oil, if you wish.
504kcals, 31.2g fat (3.6g saturated), 45.6g carbs (7.8g sugars), 11.7g protein, 12.6g fibre, 0.074g sodium
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Roast leg of lamb with spring vegetables