Beetroot & Feta Salad
Tired of boring old salads that don’t inspire? Then you need to try this. It’s fresh, v…
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easy
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4
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Bites
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0.5
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Large Handful Cooked Chicken
325g tin Sweetcorn
3 Scallions, sliced
3 Garlic cloves, crushed
1 thumbsized Ginger, grated
1l Chicken stock
2 eggs, beaten
1 tsp Sesame Oil
1 Tbsp Cornflour, mixed with a splash of water
1/4 tsp white pepper
Splash of Dark Soy sauce, to serve
In a wok sprayed with oil, cook the white part of the scallions, garlic and ginger under a low heat for a couple of minutes until softened.
Add stock, bring the boil and allow to simmer for 5 minutes.
Add the rest of the ingredients and bring back to a simmer.
Lastly add the egg mixture slowly as shown. Stir in the green part of the scallions and serve with a splash of soy sauce.
Note- you could make this into a more substantial meal by also adding in straight to wok noodles towards the end of cooking
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