Try this delicious vegan take on a ceasar salad, with a creamy cashew dressing and crispy chunks of sourdough. If it's too hot to turn the oven on, simply serve with crusty bread. Serves 2
This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
Pre heat oven, 160c. Tear the sourdough into chunks, drizzle with a little olive oil, a sprinkle of salt and toast in the hot oven for about 20 minutes, until they become but before they get to crunchy. (They will continue to harden up after they are out of the oven.)
While they’re cooking, prep the rest of your ingredients. Cook your quinoa. Wash and chop your kale, removing tough stalks. Massage with a squeeze of lemon, a splash of olive oil and a pinch of salt until fully coated. Tear the baby gem into bite size pieces, thinly slice the courgette, roast and chop your nuts, pick and chop your herbs and make the dressing.
Blend all the ingredients for the dressing in a high-powered blender until smooth and taste for seasoning.
Once everything is ready and the quinoa has cooled, place everything in a large bowl. Add 4-5 tablespoons of dressing and mix well, until everything is coated. Taste for seasoning, add more dressing if you like. Enjoy!
Big handful of kale, about 100g
60g GC salad or mixed leaves
1 baby gem
1 courgette
120g uncooked / 200g cooked quinoa
50g sourdough
big pinch chopped fresh oregano
big pinch chopped fresh tarragon
40g chopped, roasted almonds
lemon juice and olive oil,
salt to taste
creamy cashew dressing
50g cashews, soaked for 4 hours minimum
1 heaped tsp Dijon mustard
1 heaped tbsp capers
1 clove garlic
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
juice ½- 1 lemon
20g parsley
75ml water
150ml olive oil
salt to taste