PLATTER OF BOCCOLI/CABBAGE/CARROT COLE SLAW, DRENCHED IN FIG/BALSAMIC VINEGAR DRESSING WITH LEFTOVER CHICKEN PROVENCE, DRIZZLED WITH RED CURRY SAUCE AND A MEDLEY OF SMALL CARROTS AND POTATOES, PAN-COOKED IN AVOCADO OIL AND MEDITERRANEAN HERBS AND RED SEA SALT.....


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