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Dairy-Free
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Egg-Free
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Vegan
Ingredients
For the Salads
- 20 new potatoes
- 8 tomatoes, chopped
- 1 red onion, finely chopped
- 40g fresh coriander, chopped
- 1/2 lime, juiced
- 2 tsp olive oil
- 2 medium potatoes, grated
- 750ml vegetable oil, for deep frying
- 800g butter beans, drained
- 100ml tomato juice
- 3 tbsp olive oil
- 20g thyme, chopped
- 1/2 lemon, juiced
- A pinch of sugar
- 1/2 tsp paprika
- 400g firm tofu, cut into chunks
- 400g cooked vegan noodles
- 4 tbsp mango chutney
- 4 birdseye chillies, finely chopped
- 2 carrots, grated
- 20g cress
- 1 cucumber, finely sliced
- 200g baby spinach
- 8 pickled chillies, cut the tip off to squeeze of excess liquid
- Salt and pepper
For the Special Shot
- 4 shots vodka
- 1 tsp vegetarian worcestershire sauce
- 800ml tomato juice, chilled
- 1 birdseye chilli
Method
- To make the sweet and sticky potatoes: Bring a large pan of water to the boil and add the new potatoes. Simmer for around 10 minutes until cooked but still firm. When cooked drain and put to one side. * When you are about to assemble the salad heat 2 tsp olive oil in a frying pan. Slice the potatoes in half and add to the pan. After 2 minutes add 2 tbsp spoonful of mango chutney and 2 finely chopped chillies. Stir and cook for 2 more minutes, then serve.
- To make the salsa: Finely chop the red onion, tomato and fresh coriander, place in a small bowl and add the lime juice lime and 2tsp of olive oil. Season with salt and pepper.
- To make the tomato chilli shot: Slice open 1 birds eye chilli remove any seeds and finely chop. Add this to the 800ml of tomato juice, four shots of vodka, and 2 tsp of vegetarian Worcester sauce, chill. Stir before serving.
- To make the deep fried potato grates: Peel and grate 4 medium potatoes and pat with a paper towel to remove some of the water. In a large pan bring the oil up to frying temperature. To test this add a few grates to the oil. The potato should start to sizzle almost immediately. When ready carefully add half of the grated potato. Using a large slotted spoon carefully agitate the potato. After approximately 6 minutes scoop out the crispy potato and place onto a paper towel to absorb excess oil. Repeat method until all the potato has been fried. Season with a pinch of salt.
- To make the butter bean salad: Place the drained beans into a bowl. Add 100ml of tomato juice, chopped fresh thyme, 1 tbsp olive oil, juice of half a lemon, ½ tsp of paprika, a pinch of sugar, season with salt and pepper.
- To make the sticky noodles and tofu: Add 1 tbsp olive oil to a large non-stick frying pan. Mix together the tofu and noodles and gently fry for 5 minutes. Add 2 chopped chillies and 2 tbsp of mango chutney and continue to cook for 3 minutes occasionally stirring. Serve.
- Assemble your salad with the shot as the centre piece! Use the grated carrot, cucumber, spinach, cress and pickled chilli as a garnish. Dress the salad with the remaining lemon, lime and 1 tsp olive oil.
Nutrition per serving
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Calories
788.5 kcal
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Fat
25.1g
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Saturates
>3.6g
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Protein
28.9g
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Carbs
(103.2)g
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Sodium
>1323.4mg
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Sugar
(14.3)g
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