Chicken & Roast Vegetable Salad With An Apricot Lemon Dressing

With summer fast approaching we are ramping up our salad game. Here is the recipe for our latest obsession.

Ingredients

1/2 cup spinach

3 small carrots 

Handful of butter beans

4 asparagus stems

Dressing

1 tsp tahini

3 tbs Roza’s sweet mustard with apricots & macadamia nuts 

Juice of 1 lemon

2 tbs water



Method

1. Roast vegetables until crisp.

2. To make dressing combine all ingredients in a jar and shake well, this will last up to 5 days – shake before use.

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One thought on “Chicken & Roast Vegetable Salad With An Apricot Lemon Dressing

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