Vegan
To keep our palates “happy” we have to constantly tweak recipes using the same basic ingredients – but adding the extra punch with new flavours, and this salad is exactly one of those creations. I myself have become aware that I want to eat new dishes – but it needs to be vegetarian, vegan and most importantly healthy and tasty – hence the experimenting with new flavour combinations.
I have also come to appreciate the addition of subtle Indian spice flavours to salads – they just take regular salads to another level and make it that much more enjoyable to have a salad as a main meal. Adapt, change, experiment, tweak, fresh wholesome foods and enjoy the new creations – you will be amazed!!
Chick Peas & Veggie (Serves 4)
100ml chopped sugar snap peas
100ml mini tomatoes –chopped in two
100ml chopped mini corn
100ml green beans chopped into small pieces
100ml baby spinach or 250ml micro greens
100ml pomegranate seeds
500ml cooked/canned chick-peas
7ml salt
1-2 green/red chilli chopped fine
75ml orange juice
3ml grated orange rind
25ml olive oil
2ml sugar
5ml salt
5ml freshly ground black pepper
Method
- Place sugar snap peas, mini tomatoes, baby corn, green beans, spinach or micro greens, pomegranate seeds, chick peas and 7ml salt into mixing bowl and toss well
- In a separate bowl – add the chilli, orange juice, orange rind, olive oil, sugar, salt and pepper and beat well with a whisk
- Topple the veggie mixture into a serving bowl or platter and pour the dressing over the salad just before serving – serve chilled
- Different choices of veggies can be used and it will still be a healthy, tasty and refreshing salad
