Chargrilled Vegetable Salad with Cheesy Sauce

Servings: Makes: 2 servings

Nutritional Information:

Nutrition (per 100g)

Calories 295 Fat 26g Saturates 4.2g Carbohydrates 7.8g Sugars 1.7g Protein 5.8g Salt 0.22g


Ingredients

Method

1

Coat the sweet potato with 1-2 teaspoons of the coconut oil and spread on a baking tray. Transfer to the oven and bake for 20-25 minutes, or until cooked through. Remove from the oven and set aside.

2

Meanwhile, heat a barbecue or chargrill pan to medium-high. In a small bowl, combine the garlic, salt and remaining coconut oil.

3

Brush the mixture over the aubergine, pepper and courgette slices.

4

Working in batches if necessary, grill the aubergine, pepper and courgette slices for 2-3 minutes on each side, or until cooked through. Remove from the heat.

5

Add the sweet potato slices to the grill and brown each side briefly. Remove from the heat

6

In a mixing bowl, combine the spinach leaves, parsley and cooked quinoa. Combine the olive oil, lemon juice and salt, drizzle over the salad and toss.

7

Arrange the salad and chargrilled vegetables on a platter. Top with the pine nuts. Serve with the pesto and cheesy sauce.

8

For the pesto: place the pine nuts in a food processor and pulse until large crumbs form.

9

Add the garlic, basil, rocket, salt, pepper and lemon juice. Pulse until just combined. Add the olive oil and process until smooth.

10

The pesto is best made just before serving, but will keep in the fridge for a day or two in an airtight container, covered with a layer of olive oil to stop the basil discolouring.

11

For the cheesy sauce: drain the cashews and place in a high-speed food processor with the lemon juice. Blend until the nuts have broken down into fine pieces.

12

Add the remaining ingredients; pour in 125ml (½ cup) water and process until smooth, adding a little more water if required. This sauce is best made near serving time.

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