spring is at our doorstep and it's getting a bit sunnier in May, even here in Scotland. Today, we are going to share with you a delicious, pescatarian recipe for your soul.
For vegetables and fruit, we've used about three broccoli stems, some bistro salad (mix of beetroot, lambs lettuce and mixed chard), six cucumber slices and eight mango chunks.
You start with the bistro salad, which is the base for this dish. Then you top it with all the other fruit and vegetables. Afterwards, you add about five falafels, spread about fifteen little king prawns and finish the salad off with Caesar salad dressing , sprinkle some chia and quinoa seeds. Et voilà!
With love and lots of sunshine,