Try this Tasty Recipe from Vegan Head Chef, Meg Greenacre

Moroccan salad recipe

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:

  1. Preheat oven to 200C.
  2. Prepare the vegetables.

Cooking the Quinoa:

  1. 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).
  2. Remove from the heat and leave it to stand for 10 minutes.
  3. Spread onto a baking tray to cool & run a fork through the grains to create a fluffy texture.

Cooking the Sweet Potato:

  1. Place in a baking tray the sweet potato, cumin & paprika. Mix together with a splash of oil to coat & pinch of salt & pepper.
  2. Roast in the oven until soft in texture (15-20mins).
  3. Once these are done, remove from the oven and allow to cool.

Cooking the Chickpeas:

  1. Place in a baking tray the chickpeas, lemon zest, garlic & cumin. Mix together with a splash of oil to coat & pinch of salt & pepper.
  2. Roast in the oven until golden brown (10-15mins).
  3. Once these are done, remove from the oven and allow to cool.

Mixing the Salad:

  1. In a bowl, mix together all the raw and cooked ingredients together.
  2. 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!

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