
Pepper and Fennel Salad
Sweet bell pepper, fennel, artichoke hearts and rocket are tossed with balsamic vinaigrette. Lemon wedges accompany the salad.
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Sweet bell pepper, fennel, artichoke hearts and rocket are tossed with balsamic vinaigrette. Lemon wedges accompany the salad.

Red pepper, tomato and spinach are tossed with parsley and an uncooked sherry vinaigrette. Lemon wedges are served alongside.

Chilled brown rice, fresh green peas and tomato are arranged over spinach and lettuce with a coconut milk and chilli dressing.

Sweet pepper, tomatillo and corn are combined with parsley, cumin and oregano. The oil and vinegar dressing rests separately before it is added to the vegetables.

Sweetcorn, avocado and queso fresco join lettuce and cucumber in a cumin and cilantro vinaigrette. The avocado and cheese are folded in gently after the crisp vegetables are dressed.

Chilled quinoa, sweetcorn, cabbage and avocado are tossed with cilantro and a cinnamon vinaigrette.

Cold brown rice, sweetcorn, button mushrooms and mango are tossed with lettuce and basil vinaigrette, with lime wedges alongside.

Chilled quinoa, tomato, courgette and artichoke hearts are tossed with mint and oregano vinaigrette. Lemon wedges are served alongside.

Tomato, thinly sliced courgette, feta and rocket are coated with sesame and olive oil vinaigrette, with lemon wedges alongside.

Tomato, fennel, courgette and cucumber are dressed with cinnamon vinaigrette. Lemon wedges are served alongside.

Chilled brown rice, tomato, mushrooms, courgette and cucumber are tossed with parsley and a balsamic and red wine vinaigrette.

Tomato, red pepper and courgette are arranged with cucumber and radish. Mint and sesame oil are included during assembly, with reserved oil and vinegar dressing added around the plate.

Tomato, spinach and red pepper are tossed with paprika and mint vinaigrette, with lemon wedges alongside.

Tomato, red pepper, spinach and rocket are coated with paprika vinaigrette, with lemon wedges alongside.

Watercress, cheddar, mushrooms and cucumber are arranged with rocket and dressed with grated horseradish, thyme, olive oil and red wine vinegar.

Watercress, cheddar, mushrooms and radishes are tossed with thyme, chives and vinaigrette. Lemon wedges are served alongside.