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CUTTING EDGE VEG

Our lunch and snack recipes add extra flavour, crunch and a rainbow of vegetables to your plate

FRESH IDEAS

Vegetable crisps with chimichurri and tzatziki

prep30 min + coolingcook40 minserves8 as a snack VEGETARIAN GLUTEN FREE

For the spicy parsnip chips

2 parsnips (200g), scrubbed and cut into thin sticks

¼tsp dried chilli flakes

½tsp ground coriander

2tsp maple syrup

Cooking oil spray

For the sweet potato and beetroot crisps

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