INGREDIENTS
1
acorn squash
6 smalls
beetroots
2 tsp
coriander seeds
1 tsp
dijon mustard
6 tbsp
extra virgin olive oil
2
fennel bulbs
150 gs
feta cheese
1/2
flat leaf parsley
1/2
mint
6 servings
olive oil
1
red onion
2 tbsp
red wine vinegar
6 servings
slaw dressing
1
pomegrante