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Kaniwa Salad

Serves 4

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot Kaniwa Salad



  1. Place kaniwa into 700ml boiling salted water, then simmer for 15 minutes.
  2. Blanch all green vegetables, then refresh in iced water.
  3. Cut tempeh into 1cm dice and roast at 180°C until golden.
  4. Whisk thyme oil and lemon juice together and season with salt.
  5. Mix all ingredients together and top with flowers as shown to serve.

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