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  • Summer salad
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    with cumin and mint

    Summer salad

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    Servings: 4


    • 1

      For the salad: Peel and thinly slice the zucchini and the onion. Mix with the snow peas and the spinach, then season with salt and pepper.

    • 2

      For the vinaigrette: Roast the cumin in a dry pan until it crackles, then taste to ensure it has a roasted flavor.

    • 3

      Crush the mint in a mortar. Blend in the olive oil, the lemon juice and the muscovado sugar, then season with salt and pepper.

    • 4

      Finally, blend in the cream and then mix into the salad.

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    This entry was posted in Episodes, Recipes by chef, S06 E10 Straight Across, Tina Nordstrom and tagged , . Bookmark the permalink.
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