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Super Salad from The Scottish Vegan Cookbook

  14 Jun '21   |  Posted by: Birlinn

The Scottish Vegan Cookbook by Jackie Jones is packed full of delicious, wholesome recipes that make the most of ingredients readily available in Scotland. This week’s recipe is the Super Salad, a colourful and tasty dish that can be enjoyed either as a light lunch or with a generous serving of granary bread for a filling dinner.

Super Salad from The Scottish Vegan Cookbook by Jackie Jones

Serves 4
Prep time: 20 minutes
Cooking time: 5–6 minutes

If, like me, you have been giving some thought to how to pack more calcium into your plant-based diet, here’s a one-bowl super salad that goes a long way to providing your six to eight servings of calcium-rich foods per day! Ideally, have some of this for lunch and for supper or across a couple of days, as calcium is best consumed at different meals. Combined with vitamin D-providing mushrooms, vitamin C-providing orange and parsley, and with protein and iron from the black-eyed beans, this is a healthy and inviting bowl of goodness.

INGREDIENTS
1 small head of broccoli
100g mushrooms
3 medium carrots
1 x 400g tin black-eyed beans,
drained (240g, net weight),
rinsed in cold water
30g almonds
1 large orange
2 dried figs
2 tablespoons sesame seeds
Salt and freshly ground black
pepper
A small bunch of parsley
A squeeze of fresh lemon
3 tablespoons rapeseed oil

METHOD
Cut the broccoli into small florets and the mushrooms into quarters. Steam together for 5–6 minutes (the broccoli should still have some bite) and then run under a cold tap to cool. Set aside to cool and dry completely.

While the broccoli and mushrooms are steaming, peel, trim and grate the carrots and place them in a large salad bowl together with the black-eyed beans and the almonds.

Peel the orange, cut it into segments (removing and discarding the pith and pips) and add them to the salad bowl. Squeeze over any remaining juice from what is left of the orange. Chop the figs and add them with the sesame seeds to the bowl. Next add the cooled broccoli and mushrooms.

Season well with salt and black pepper and, just before serving, chop the parsley roughly (to make 2–3 tablespoons) and scatter it over the salad.

Add a good squeeze of lemon, spoon over the oil and mix the salad together with salad servers.

Pile into bowls and serve with thick granary bread or oatcakes. This keeps in the fridge for 2–3 days.

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