Whip up this fruit and nut salad for a quick, healthy vegetarian dish.
This vegetarian fruit and nut salad with chilli and lime is a vibrant, crunchy dish that’s good for a starter. Or just double up on the portion size for a zingy lunch that will leave your tummy feeling very happy.
Ingredients (serves 4)
For the dressing:
1tbsp olive oil
1tbsp sweet chilli sauce
½tsp soy sauce (gluten-free soy sauce is available in most supermarkets)
1 lime, juiced
For the salad:
100g of your favourite salad leaves (we like lamb’s lettuce, rocket or chicory)
160g Cauldron marinated tofu pieces
1 apple, cored and diced
1 pear, cored and diced
1 carrot, cut into ribbons or fine strips
¼ red onion, sliced very thinly
½ cucumber, halved length ways, watery centre discarded, peeled into ribbons
50g mixed seeds (such as pumpkin or sunflower)
50g mixed nuts (such as cashews or peanuts), roughly chopped
To garnish:
A few fresh coriander leaves, roughly chopped
Method
To make the salad dressing, combine all the ingredients in a bowl and whisk together using a fork. Whisk again just before serving.
To serve, divide the leaves between four plates, top with the tofu and add the rest of the salad ingredients, finishing with the seeds and nuts.
Just before serving, drizzle a little dressing over each salad and scatter with the coriander.
Recipe courtesy of The Vegetarian Society
