All posts filed under: Light meals

Watermelon & Strawberry Salad with Zingy Green Sauce

The first time I had tried a watermelon salad was at a small restaurant where I used to work. I thought they were crazy putting a watermelon salad on the menu. Who would order that? apparently everybody. It was one of the most popular dishes on the menu and we frequently sold out on balmy summer days. The salad was pretty simple. Just fresh chunks of watermelon, rocket leaves and feta drizzled with a pesto sauce but man was it good! The sweet watermelon worked perfectly with the herby sauce and the creamy feta tied everything together making it feel like more of a meal. Obviously, I’ve made my version of this salad 100% plant-based and swapped the cheese for a creamy, slightly spicy tahini sauce, added a few extra veggies for crunch and juicy strawberries because summer is all about fruit. You could also add cooked chickpeas or lentils if you want something more substantial. Not only is this salad a match made in flavour heaven it’s also a  perfect nutritional partnership. The vitamin C from the fruit …

Cajun Sweet Potato & Corn Salad

Cajun Sweet Potato and Corn Salad Serves – 4 as a side    Prep – 15 min    Cook – 30 min     Difficulty – easy Ingredients 2 x medium sweet potato 1 cup of corn (you can use fresh or frozen) 1 punnet of cherry tomatoes  2 spring onions 1 green chilli 2 tablespoons cajun spice mix 2 tablespoons coconut oil 1 cup of coriander coriander For the dressing 1/2 cup cashews zest and juice of 1 lime 1 tablespoon of dijon mustard 1/2 cup of water salt & pepper Method Preheat your oven to 180c. Chop the sweet potato into chunks and place on a baking tray. Coat with the coconut oil and cajun spice mix. Bake for 25 – 30 minutes until golden on the outside and squishy in the middle. Remove from the oven and allow to cool slightly. While your sweet potatoes are roasting prepare the rest of the salad ingredients. For the dressing soak the cashews in 1/2 cup of water for 15 – 20 minutes set aside …

Veagn noodle salad, vegan thai, vegan satay

Summer Noodle Salad with Peanut Sauce

If you’re anything like me all you want to eat on a balmy day is a giant fresh and zingy salad packed full of hydrating veggies and juicy fruits. This salad is perfect for those long summer days and nights. It’s a twist on a Thai noodle salad using chilled black bean noodles tossed with mung bean sprouts, snow peas, loads of fresh mint and coriander and smothered in a peanut sauce. The slices of sweet mango and bitter grapefruit contrast beautifully with the savoury sauce and make this salad so refreshing. Each bite is a juicy mouthful of heaven. This is the kind of dish I love to take to a summer BBQ to share with friends. It’s a great make-ahead salad as you can toss everything together then dress it just before serving and it tastes great alongside a cold beer. Black bean noodles can be found in most health food stores and are protein packed so they bulk out the salad really well but you could easily sub in rice noodles or any other kind …