MOROCCO | Friday, 6 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients Beetroot Salad: 300g cooked beetroot, cut into quarters 1 red onion, finely chopped 4 tablespoons fresh mint, chopped Dressing: 2 tablespoons olive oil 2 tablespoons sherry vinegar ¼ teaspoon ground cumin Cous-Cous 200g cous cous 75g ...
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Tags: 2015 Passport & Plate: SRI LANKA
