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Super Vegan Salad
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Super Vegan Salad
Covers
ingredients
Baby Salad Leaves
400g
Cucumber - cut into ribbons
1
Oranges- peeled and cut into segments
2
Avocados- peeled and cut into slices
2
Pomegranate Jewels
100g
Butternut Squash- peeled and cut into ribbons
1/2
Mixed Seeds and Nuts
200g
Sunflower Oil
10ml
Major Vegetable Stock Powder
10g
Edible Flowers
As required
dressing
Sunflower Oil
50ml
Cold Pressed Rapeseed Oil
50ml
orange juice
200ml
Maple Syrup
20ml
White Balsamic Vinegar
20ml
Cold Water
20ml
Sea Salt and Freshly Milled Black Pepper
To taste
Freshly Chopped Coriander and Flat leaf Parsley
As required
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FREE
sample
method
Pre-heat the oven to 160°.
Toss the seeds and nuts in the oil and sprinkle on the vegetable powder stir well to coat.
Scatter the nuts onto a roasting tray and bake until lightly toasted, allow to cool before using.
Reduce the orange juice for the dressing in a small pan until you have 10ml
Whisk all the ingredients for the dressing together and season generously then stir in the chopped herbs
Divide the ingredients onto chilled plates..
Spoon over the dressing.
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