We eat this salad 5 days a week. It is so delicious, full of fibre, and includes many of the wholefoods that our bodies need.
Ingredients
Beet Leaves (optional; we only have rocket in our salad)
Rocket
Avocado
Grated Carrot
Diced Cucumber
Diced & Seeded Red Capsicum
Sliced Baby Roma Tomatoes
Cooked Green Beans
Brown or Field Mushrooms (Diced & Lightly Fried)
Roasted Pumpkin (Diced)
Paprika Coated Chick Peas
Quinoa
Purple onion (Diced)
Edamame Beans (Canned from Coles or Woolworths)
Lightly fried pumpkin seeds and sesame seeds (no oil)
Shredded Red Cabbage
Vegetable Kofta (from Coles)
Marinated Feta Cheese (Plant Based from Cruelty Free Shop online) – It is delicious and very creamy.
Vegetarians can add Parmesan’s Cheese and/or regular Marinated Feta Cheese.
Murray varies this salad, replacing the Vegetable Kofta with a Vegetarian Sausage.
Note: We often eat our salad with a Potato and Sweet Potato Salad (with fried onion and capsicum) that has been dressed with a Vegan dressing.
Note: We often make our own bread and add the Pumpkin and Sunflower Seeds to it, so when we do this, then we don’t add them to our salad.
Method
Cook the Vegetable Kofta in the oven.
Roast the diced Pumpkin on baking paper.
Cook the Chick Peas, then coat them with Paprika & roast them in the oven until dry.
Cook your Edamame Beans, if they have not been precooked.
Note: To cook the Chick Peas – Rapid boil the Chick Peas in water for 25 minutes, then turn off the cooktop, put the lid on the saucepan, and let it stand for one hour. The Chick Peas will be perfectly cooked.
Cooking the Quinoa – Add 1/4 cup of Quinoa to a saucepan, and add enough boiling water to cover. Keep an eye on the water, and add a little more boiling water if it looks like it is drying out too quickly. Simmer very gently with the lid on for 7 minutes, then take the lid off and continue to simmer until all of the fluid disappears. Stir towards the end to make sure that the Quinoa doesn’t stick to the bottom of the saucepan, or doesn’t get too dry.
Click HERE for a link to the Marinated Feta Cheese. Your local IGA may get this delicious product in for you.
Click HERE for a link to the Vege Kofta from Coles.
Note: We pre-prepare all of our salad ingredients, and keep them in separate containers in the fridge. This means that our lunch preparation in the mornings takes less than 2 minutes.
When layering your salad ingredients in your lunch container, place the avocado in first, and then pile all of the other ingredients on top (with the rocket going in last). This will ensure that the avocado doesn’t go brown, and the rocket remains crisp.