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The Kitchen Diary of Missy Caress

The Kitchen Diary of Missy Caress. Chickpea, Olive & Feta Salad. September 24, 2012. 3/4 cup quinoa, rinsed and drained. 1 1/2 cups water. 2 x 400g. (14 oz.) cans chickpeas, rinsed and drained. 150 g (10 oz.) jar char-grilled capsicums (peppers), cut into strips. 1 small red onion, finely chopped. 1/2 – 1 cup flat – leafed parsley, roughly chopped. 1 clove garlic, finely grated. Juice of 1 lemon. 1 tsp horseradish cream (optional). 1/4 cup extra ****** olive oil. Salt and freshly cracked black pepper.

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The Kitchen Diary of Missy Caress | saltcitychef.com Reviews
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The Kitchen Diary of Missy Caress. Chickpea, Olive & Feta Salad. September 24, 2012. 3/4 cup quinoa, rinsed and drained. 1 1/2 cups water. 2 x 400g. (14 oz.) cans chickpeas, rinsed and drained. 150 g (10 oz.) jar char-grilled capsicums (peppers), cut into strips. 1 small red onion, finely chopped. 1/2 – 1 cup flat – leafed parsley, roughly chopped. 1 clove garlic, finely grated. Juice of 1 lemon. 1 tsp horseradish cream (optional). 1/4 cup extra ****** olive oil. Salt and freshly cracked black pepper.
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8 ingredients
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10 serves six
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The Kitchen Diary of Missy Caress | saltcitychef.com Reviews

https://saltcitychef.com

The Kitchen Diary of Missy Caress. Chickpea, Olive & Feta Salad. September 24, 2012. 3/4 cup quinoa, rinsed and drained. 1 1/2 cups water. 2 x 400g. (14 oz.) cans chickpeas, rinsed and drained. 150 g (10 oz.) jar char-grilled capsicums (peppers), cut into strips. 1 small red onion, finely chopped. 1/2 – 1 cup flat – leafed parsley, roughly chopped. 1 clove garlic, finely grated. Juice of 1 lemon. 1 tsp horseradish cream (optional). 1/4 cup extra ****** olive oil. Salt and freshly cracked black pepper.

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The Kitchen Diary of Missy Caress

The Kitchen Diary of Missy Caress. Chickpea, Olive & Feta Salad. September 24, 2012. 3/4 cup quinoa, rinsed and drained. 1 1/2 cups water. 2 x 400g. (14 oz.) cans chickpeas, rinsed and drained. 150 g (10 oz.) jar char-grilled capsicums (peppers), cut into strips. 1 small red onion, finely chopped. 1/2 – 1 cup flat – leafed parsley, roughly chopped. 1 clove garlic, finely grated. Juice of 1 lemon. 1 tsp horseradish cream (optional). 1/4 cup extra virgin olive oil. Salt and freshly cracked black pepper.

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