Method
- Finely slice all the vegetables then simply toss together with the lemon zest and juice, mustard, coconut cream and fresh coriander.
Ingredients
- 4 large carrots, julienned
- 1 head of chicory
- 1 fennel
- 1 celery heart
- 4 spring onions, trimmed
- zest and juice of 2 limes
- 1tbsp Dijon mustard
- 320ml coconut cream (2 small cans, not block)
- 6tbsp fresh coriander, chopped
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