Recipes > Vegan Super Food Salad

Vegan Super Food Salad

Ingredients

Method

  • 1 bag baby spinach
  • 60 g kale (veins removed and deep fried until crispy)
  • 30 g fresh coriander
  • 1 head of broccoli- blanched and refreshed so crispy and cooked
  • 1 pomegranate de seeded and skin disguard
  • 15 g sliced toasted almonds
  • 1 red chilli split seeds removed and finely chopped
  • 1 teaspoon ground coriander
  • 1 tablespoon Pomegranate molasses
  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons of Yorkshire rapeseed oil
  • 1 tablespoon of wholegrain mustard
  • 1 lime zest and juice
  • 2 tablespoons pumpkin seeds toasted
  • 4 tablespoons cooked Quinoa
  • Salt and cracked black pepper.

Mix mustard, molasses, lime zest and juice and vinegar in a bowl and once bound toghter add the rapeseed oil gently in whisking all the time.

Add the ground coriander and the pumpkin seeds, Quinoa, broccoli florets and diced chilli check if you need to add a little salt and cracked black pepper

Mix well

Finally gently toss in the crispy kale and raw baby spinach and serve on a large bowl and garnish with extra coriander, toasted almonds slices and  pomegranate seeds