Save The Picnic Salad
A flavoursome, nutrient-rich and colourful salad. Although this salad gets all the "wows", it literally takes 10 minutes to make!
This salad is gluten, dairy and egg free. Make it vegan friendly by keeping the salmon aside.
For 4 people.
1. Gather your ingredients
5 generous handfuls of green salad (prefer mix baby leaves)
150g of cherry tomatoes
100g vegan roasted almond feta (I use Damona http://www.damona.com.au/)
1/2 cup of hemp seeds
1/2 cup of pepita seeds
2 Tbsp of capers
1/2 bunch of fresh dill
2 small lemons
1 Tbsp of tahini
1 Tbsp of EVOO
1 Tbsp of sesame seed oil
Salt and pepper
Optional: 200g pre-cooked salmon (I use Huon Salmon Deli Bites)
2. Put it together
Prepare the dressing. In a small bowl, squeeze 2 lemons, add tahini, olive oil and sesame oil, salt and pepper. Combine with a fork or a whisk. Reserve.
Now put the salad together. Wash and dry salad leaves. Place them in a large serving bowl. Halve cherry tomatoes. Grate carrots. Chop dill finely. Add all ingredients on top of the salad including seeds, vegan feta and salmon broken in small pieces (each food at a different spot so it presents well, dill in the centre). Cover with pomegranate seeds and capers.
Ready to serve? Pour the dressing on top, and mix the salad well.
Et voilà, you saved the picnic!