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Serves: 4

2 Large Courgettes

1 Jar of Marinated Green Olives

3 Beetroots, peeled and cut into segments

A Handful of Baby Spinach

A Bunch of Fresh Thyme

100g Almonds, with skin on

200g Greek Feta, chopped

8tbsp Extra Virgin Olive Oil

3tbsp Red Wine Vinegar

Some edible flowers

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