Lunch Lady Magazine

ARABIC SALAD

• juice of 1 lemon• 2 small• 2 cucumbers, cut into 1/2cm dice• 4 tomatoes, deseeded and cut into 1/2cm dice• 1 yellow capsicum• 1 spring onion, cut into 1/2cm dice• 1 green chilli, deseeded and finely diced• 1/4 cup parsley, finely shredded• 1/2 tsp salt• 1/4 cup olive oil

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