Now for this recipe of delicate and mellow Padron peppers, succulent paneer, carrot and that low GI and high iron grain of quinoa. I have probably mentioned that I always have carrots in the fridge that are permanently in the at-risk status (at risk of going limp). But look at the colour they give the salad, and they work so well with spring onions and Padrón peppers, which are one of my recent foodie best friends for being so easy, addictive and darn tasty. I have dressed the salad in homemade teriyaki sauce, though dark and bold it made my home smell lovely as it simmered away.
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