Chunky green salad

A chunky green salad makes for a great light lunch or side dish to any meal. It's healthy, tasty and super easy and quick to prepare.

Recipe

  • Ingredients (serves 2)

    • Handful of sunflower seeds
    • 250 gr (4 kebabs) VERO Spicy Chilli plant-based kebabs, defrosted
    • 2 tbs cooking oil
    • 3 tablespoons of balsamic vinaigrette salad dressing
    • A pinch of onion powder
    • A pinch of garlic powder
    • Salt & pepper
    • 1 pack of mixed green salad greens (about 200 grams)
    • 1/4 onion, finely chopped
    • 1/2 yellow pepper, chopped
    • 1 pack of mixed bean sprouts
    • 2 baby beetroots, thinly sliced

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      TIP: For variation, use the VERO Smoky Barbeque kebabs or Flame Grilled plant-based chunks.

  • Preparation (10 minutes)

    • In a hot, dry frying pan, roast the sunflower seeds for a couple of minutes until light brown.
    • Meanwhile, remove the skewers from the defrosted VERO Spicy Chilli kebabs and cut chunks into halves or quarters.
    • Heat a frying pan with cooking oil and heat the VERO Spicy Chilli kebabs for 3-4 minutes.
    • In a large salad bowl, mix the balsamic vinaigrette salad dressing with onion powder, garlic powder, salt and pepper.
    • Add mixed green salad greens to the bowl together with onion, yellow pepper, beetroot and mixed bean sprouts.
    • Add VERO Spicy Chilli chunks, toss well. Top with sunflowers seeds and serve.

       

      TIP: For a lukewarm salad, fry the onion and yellow pepper in the frying pan with some cooking oil. Boil the sliced baby beetroot for a few minutes for less bite.