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

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

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.