INGREDIENTS
1
medium large piece 50 g preserved lemon
1
medium bunch Coriander
1
Cucumber ribbons
500 g
Dutch baby carrots
1
Lemon or lime, Juice of
50 g
Preserved lemon
500 g
Zucchini
1/2 tbsp
Honey
1 tbsp
Lemon juice
1 tbsp
Miso paste, light
1
Olive oil and lemon juice
6 tbsp
Tahini
1 tsp
Fennel seeds
1
Pepper, Generous freshly cracked
1 tsp
Psyllium husk
1 tsp
Sea salt
1
Sea salt
1
Sea salt flakes and pepper
1 tbsp
Olive oil
2 1/2 tbsp
Vegetable oil
1
Almonds, Toasted
1 tbsp
Cumin, ground
2 tsp
Cumin seeds
2 tbsp
Water
2 teaspoons dukkah (optional)
1
medium bunch Flat leaf parsely