Prep time:
Cooking time: 25 minutes
Total time:
Serves: 4
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2 Large Courgettes
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1 Jar of Marinated Green Olives
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3 Beetroots, peeled and cut into segments
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A Handful of Baby Spinach
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A Bunch of Fresh Thyme
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100g Almonds, with skin on
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200g Greek Feta, chopped
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8tbsp Extra Virgin Olive Oil
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3tbsp Red Wine Vinegar
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Some edible flowers
Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...
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