Monday, March 1, 2010

Rainbow salad with mint and toasted sesame



Ingredients
Mixed organic herb lettuce
Tomatoes
Grated raw beetroot
Tomatoes
handful each of chopped fresh mint and basil
Tin of butter beans
1 tsp of toasted sesame seed

Dressing
Rice wine vinegar
1/2 Birds eye chilli finely chopped (or to taste)
1/2 tsp honey

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