Satisfying High-Protein Vegan Salad
This salad is filling, nutritious and delicious. Here's how to make it.
Ingredients
For the salad bed
- 200 g cooked barley
- 200 g cooked brown lentils
- 150 g baby spinach
- 150 g mixed leaves
- 200 g blanched tender stem broccoli
- 400 g roasted butternut
- 40 g toasted almonds
- 10 g toasted sesame seeds
- 100 g vegan cheese
- 40 ml balsamic syrup
- fresh lime wedges, for garnishing
For the vegan hummus
- 1 tin chickpeas, liquid drained
- 80 g spinach
- 30 g parsely
- 10 g garlic
- 10 g chilli
- 5 g cumin
- 80 ml olive oil
- 1 fresh lemon, juiced
- salt and pepper, to taste
For the herb dressing
- 30 g parsely
- 20 g mint
- 2 Tbsp Dijon mustard
- 10 g brown sugar
- 10 ml red wine vinegar
- 10 ml water
- 100 ml olive oil
- Pinch of salt
Instructions
Make the hummus
- Combine all the ingredients in a blender, gradually incorporating the olive oil and lemon juice to achieve a smooth consistency.
- If the hummus appears too thick, add a small amount of water to achieve a softer consistency.
Make the dressing
- Blend all the ingredients in a blender, excluding the oil.
- Gradually incorporate the oil to create an emulsion. Season to taste.
Assemble the salad
- Coat the butternut, barley and lentils with half of the herb dressing.
- Arrange the leaves at the base of a platter and layer with the grain salad, broccoli, vegan cheese, sesame seeds and toasted almonds on top.
- Drizzle the salad with herb dressing and balsamic syrup.
- Spoon small dollops of hummus evenly over the salad and garnish with lemon wedges for serving.