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Eating veggie » Recipes » Summer Salad

Summer Salad

Prep time 15 mins, cook time 25 mins

Serves 4

Egg-Free, Dairy-Free, Vegan

A summer salad packed with punch! This is a salad with lots of components. To save time why not divide the recipes up between your friends and turn your kitchen into an episode of Masterchef?


Ingredients

For the new potatoes

  • 20 new potatoes
  • 2 tsp olive oil
  • 2 tbsp mango chutney
  • 2 chillies, finely chopped

For the Salsa

  • 8 tomatoes, chopped
  • 1 red onion, finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 lime, juiced
  • 2 tbsp olive oil
  • salt and pepper, for seasoning

For the potato grates

  • 2 medium potatoes, grated
  • vegetable oil, for deep frying
  • salt, for seasoning

For the butter bean salad

  • 800g butter beans, drained
  • 100ml tomato juice
  • 20g thyme, chopped
  • 3 tbsp olive oil
  • ½ lemon, juiced
  • ½ tsp paprika
  • A pinch of sugar
  • salt and pepper, for seasoning

For the sticky noodles and tofu

  • 400g firm tofu, cut into chunks
  • 400g vegan noodles, cooked
  • 2 tbsp mango chutney
  • 2 chillies, chopped

For the salad

  • 2 carrots, grated
  • 1 cucumber, finely sliced
  • 200g baby spinach
  • handful cress
  • 8 pickled chillies, cut the tips off to squeeze out excess liquid
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1 tbsp olive oil

Method

  1. 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.
  2. To make the salsa: Finely chop the red onion, tomato and fresh coriander, place in a small bowl and add the lime juice and olive oil. Season with salt and pepper.
  3. 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 with caution as there may be some spitting. 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.
  4. 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.
  5. 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.
  6. To serve: 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

788.5 kcal

Calories

28.9g

Protein

25.1g

Fat

>3.6g

Saturates

(103.2)g

Carbs

(14.3)g

Sugar

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