Heritage Carrot Salad
This fresh and colourful salad, offers a tasty side or light lunch option for any menu
+ GOOD – Buy ready-toasted seeds to speed up prep time
++ BETTER – Adjust the roasted vegetables to what you have available
+++ BEST – Recipe
Buddha Bowl
Dairy-free
A vibrant, plant-based bowl of roasted veg, spiced chickpeas, fresh herbs and creamy lemon dressing for a bright, nourishing main.
Prep: MEDIUM
4 Servings
Ingredients
• 460g purple sprouting broccoli
• 300g baby rainbow carrots
• olive oil
• 3 garlic cloves
• 150g kale
• 2 lemons, finely zested and juiced
• 200g bulgur wheat
• 100ml white vinegar
• 50g caster sugar
• 2 banana shallots
• 3 black peppercorns
• 1 tin chickpeas
• 1 tsp smoked paprika
• 1 tsp Cajun spice blend
• 1 block Violife Greek White Cheese
• 1 tsp lemon pepper
• 100ml Flora Plant Based Cream
Method
- Drizzle the purple sprouting broccoli and baby carrots with olive oil, salt and pepper, add 1 garlic clove and roast in a hot oven for 8 mins.
- Wash and tear the kale from the stems, drizzle with olive oil and lemon juice, season with salt and pepper and massage to wilt.
- Cook the bulgur wheat in 400ml salted water until the water has evaporated, then cool and fluff the grains with a fork.
- Bring the white vinegar and caster sugar to a boil, remove from the heat, then add thinly sliced banana shallots and the peppercorns and allow to cool.
- Drain the chickpeas, toss with smoked paprika, Cajun spice blend, a drizzle of olive oil and 1 grated garlic clove, then roast in a hot oven for 10 mins and season with salt.
- Break up the Violife Greek White Cheese and blend with the zest of 1 lemon, a splash of lemon juice, lemon pepper, salt and Flora Plant Based Cream until smooth.
- Toast the omega seed mix in a hot pan.
- For the herb dressing, blend the Violife Prosociano, coriander, parsley, 1 garlic clove, lemon juice, olive oil, salt and pepper. Use olive oil or lemon juice to adjust the consistency and season to taste.
