Noisy Guts

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Red, Orange and Green for Go!

Ingredients: (serves 4 as a side-dish)

  • 225g of baby spinach leaves

  • 1 and 1/3 red peppers (172g)

  • 2 oranges

  • handful of fesh mint leaves

  • handful of pine nuts (2 tbsp)

  • spring onion tops

  • 1 tbsp red wine vinegar

  • 1 tbsp olive oil

Method:

Chop the spring onion tops,

Toss the pinenuts in a hot pan to brown, then allow to cool.

Cut the pepper into flat quarters or thirds, remove seeds and stalk, and toast on a griddle or under a grill until charred. Cover wth a tea towel and leave to cool. Remove skin and then slice.

Using a sharp knife peel the oranges and then cut out segments. If you find this too messy, cut slices or just add the segment and celebrate the extra fibre.

Make a dressing with the oil, balsamic vinegar, salt and pepper.

Mix all in a large bowl.

Sprinke pine nuts on the top.

Enjoy!

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