Products Needed:
½ lb (200 g) canned sea kale
¼ lb (100 g) pickled beet
2 sweet peppers
4 spring onions
parsley greens
salt
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Directions: Rinse, seed and shred the sweet peppers. Combine the pepper with the sea kale and shredded beet. Add the sugar, salt and oil, toss.
Before serving sprinkle with finely chopped spring onions and garnish greens.
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