Sleepy-time salad with vegan feta sauce

Just in time, a recipe from Veet’s Vegan Recipes collection.

Enough for 2 main meals

Ingredients

6 cos (romaine) lettuce leaves and a few extra shredded
120 g cooked chickpeas
1 sweet potato cubed
splash olive oil
¼ tsp turmeric
1 cob corn, kernels removed from cob (or other veg of your choice)
4 kale leaves
3 figs
8 cherry tomatoes chopped in half

For the vegan feta

¾ cup soaked almonds overnight
¼ cup Brazil nuts soaked over night
juice of 1 lemon
2 cloves cooked garlic (I boil them for 10 minutes)
½ cup water
1 tsp salt
smoked paprika as a garnish

Method

To make the feta, peel the almonds and Brazil nuts by placing them in boiling water for 2 minutes then straining and putting them in cool water. The skin will come off easily.
Place the almonds, Brazil nuts, lemon juice, water and salt in a blender and blend until everything is relatively smooth. You won’t get a completely smooth sauce.
Roast the sweet potato in the splash of olive oil and sprinkle on the turmeric. Steam the corn and kale. Slice the figs.
To assemble the salad place 3 cos lettuce leaves on each plate and fill with the shredded lettuce. Then mix the chickpeas, sweet potato, corn and kale in a bowl and mix, then spoon into the lettuce cups. Garnish with the figs and tomatoes and serve with the feta sauce.

First published on Veet’s blog: www.veets.com.au, from where you can also download the PDF file

I feel knowing how to cook healthy delicious food is a right of passage that often doesn’t get passed onto as children from our parents. If you want to empower yourself and learn how to cook outstanding food that will keep you healthy as you age then my VIP package is for you. Feel confident in preparing meals where you are going to receive all the nutrients your body needs. Join my online VIP program veets.com.au, or sign up to my weekly newsletter veetscuisine.us