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Serves: 1

1 Cup of Buckwheat

2 Cups of Water

1 Red Pepper

1 Red Onion

2tbsp Olive Oil

1tbsp Lemon Juice

½tsp Dijon Mustard

75g Feta Cheese (crumbled)

5cm Peeled and Diced Cucumber

10 Cherry Tomatoes (halved)

2 Handfuls of Mixed Baby Salad Leaves

Julie Simpson creates a Vegetarian Lunch in a Jar

  • words:
  • pictures: David Merewether

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Chinese Duck & Red Cherry Salad

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