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Eleanor Ozich DINNER LUNCH

A warm grain salad, one bought to life with bright, vibrant flavours of the Mediterranean. It's the kind of dish that begins as a blank canvas, allowing you to create magic with the ingredients. Rosemary roasted beetroot, shallots and artichokes are tossed with warm, fluffy quinoa, light, peppery rocket feels at home with salmon and salty olives. I dress the salad while it's warm with a drizzle of buttery olive oil and piquant white balsamic vinegar. This is not the kind of salad you can make by following a recipe, you must trust your senses and allow yourself to get a little imaginative.

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