
We spoke to the amazing chef @meg_a_vegan @Erpinghamhouse restaurant in Norwich, who provided this bright and easy vegan Moroccan Salad recipe from her selection of delicious dishes on the menu. So if you want to recreate a restaurant styled dish at home – give this a try!
Makes 2
Allergens: None
What you’ll need:
Roasted Sweet Potato:
- 1 Sweet Potato, wash & dice (skin on)
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
Roasted Chickpeas:
- 1 400g tin Chickpeas, drain & wash
- 1 Lemon, zest
- 2 Garlic cloves, finely dice
- 1 tbsp Cumin
Quinoa:
- 1 cup Quinoa
Raw Salad Mix:
- 2 Carrots, wash & grate
- 2 Spring Onions, finely slice
- 1 Chilli, finely dice
- 1 bunch Coriander, finely dice
- 1 Lemon, juice
- 1 Orange, zest & juice
- 2 bunches Kale, wash
- Handful Raisins
- 1tbsp Ras El Hanout
Method:
- Preheat oven to 200C.
- Prepare the vegetables.
Cooking the Quinoa:
- Place the quinoa in a saucepan with 2 cups of water to cover. Bring to a simmer, then cover with a lid & cook on low heat until the grains are tender (12-15 minutes).
- Remove from the heat and leave it to stand for 10 minutes.
- Spread onto a baking tray to cool & run a fork through the grains to create a fluffy texture.
Cooking the Sweet Potato:
- Place in a baking tray the sweet potato, cumin & paprika. Mix together with a splash of oil to coat & pinch of salt & pepper.
- Roast in the oven until soft in texture (15-20mins).
- Once these are done, remove from the oven and allow to cool.
Cooking the Chickpeas:
- Place in a baking tray the chickpeas, lemon zest, garlic & cumin. Mix together with a splash of oil to coat & pinch of salt & pepper.
- Roast in the oven until golden brown (10-15mins).
- Once these are done, remove from the oven and allow to cool.
Mixing the Salad:
- In a bowl, mix together all the raw and cooked ingredients together.
- Season to taste & enjoy!
To garnish, we add: Pickled beetroot flowers, drizzle of pomegranate molasses, a lime wedge & edible cornflower petals and pair with a chilled bottle of Proudly Vegan Rosé wine, available from Ocado.
*Tip: For a nutty flavour on the quinoa, bringing more depth in flavour to the dish, you can toast the quinoa grains before cooking with water. To do this, place the grains in a pan on medium heat with 1 tbsp oil. Continuingly mix to ensure the grains don’t burn. Then once you are happy they are golden brown (5-8 minutes), add the water & bring to the boil to cook.
Enjoy!
#nationalveganmonth #veganrecipe #veganwine #vegan #vegancooking #veganliving #veganrestaurant
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