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Make the dressing: Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until ...

Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat. Toss the lettuce and beans with the remaining dressing in the large bowl. Place onto plates and top ...

These popular vegan beignets come from chef Jinu Abraham's express lunch menu, served daily at Hectors restaurant in the Heritage, Auckland.