Ingredients
- 1 sweet potato
- Half a squash
- Handful of long beans
- Green leafs (rocket, spinach, mint)
- Fruit (mango and tree tomato)
- Spring onions
- 2 Tomato’s
- 50 ml olive oil
- Fresh coriander
- Sesame & sunflower seeds
- Salt & pepper (to taste)
Salad Dressing:
- 4 tsp. of oil (I use sesame oil)
- 1 Garlic clove finely chopped finely
- Spoon of mustard
- Spoon of honey
- One lemon squeezed
- Salt/pepper
The Vegan-Nomad layer-by layer method
I really do believe salads are all about layers. Too many people chuck everything into a bowel and are obsessed at just tossing all the ingredients. That’s fine, but I think it is all about flavours, and layer by layer. The vegan-nomad trick good people J
Boil the sweet potato and squash for a few minutes until tender. Then move them to the wok.
Put the 50ml / ¼ cup of olive oil in a pan and mix in the potato/squash at a high heat tossing them until crispy on either side. Set aside.
Place the washed greens into bowel, but keep a few back. Add the spring onions, long beans and 1 tomato on top. Then add some of the cooked potato/squash.
Now add the salad dressing. Ah ha. See very different…
Add the final greens. Add the carefully cut the mango and place around the sides of bowel. Put remaining cooked items in middle Add the last tomato to various places.
Then finally sprinkle the nuts artistically (slightly heated). Sprinkle with fresh coriander, salt, pepper, spring onion and lastly the tree tomato (or a seed based fruit of your choice).
That’s it folks. Looks fantastic. Tastes amazing.
Enjoy 🙂
The Vegan Nomad 