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Search results for 3 tbsp red wine vinegar
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Search results for 1 tsp sea salt
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Search results for ½ tsp black pepper
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Search results for 1½ tbsp wholegrain mustard
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Search results for 5 tbsp avocado oil (or rapeseed oil)
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Search results for 4 tbsp olive oil
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Search results for 250g carrots, finely grated
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Search results for ½ lemon, juiced
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Search results for 1 small handful flat-leaf parsley, leaves picked and roughly chopped
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Search results for 250g cooked beetroot, diced into 2 cm cubes
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Search results for 6 red grapes, halved
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Search results for 1 tbsp walnut pieces
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Search results for ½ small shallot, finely diced
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Ingredients
- 3 tbsp red wine vinegar
- 1 tsp sea salt
- ½ tsp black pepper
- 1½ tbsp wholegrain mustard
- 5 tbsp avocado oil (or rapeseed oil)
- 4 tbsp olive oil
- 250g carrots, finely grated
- ½ lemon, juiced
- 1 small handful flat-leaf parsley, leaves picked and roughly chopped
- 250g cooked beetroot, diced into 2 cm cubes
- 6 red grapes, halved
- 1 tbsp walnut pieces
- ½ small shallot, finely diced