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Main meals, Salads

OUR 2 DRESSINGS, 2 WAYS: VEGAN CAESAR SALAD & WALDORF SALAD

FOR THE CAESAR SALAD:
3 heads romaine lettuce, chopped
1 avocado, sliced (optional)
Bonsan Organic Caesar Dressing
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
ยพ teaspoon garlic powder
Generous pinch mineral salt

FOR THE WALDORF SALAD:
1 x Pink chicory
1 x medium Pink Lady Apple
50g of walnuts
1 large lemon,
Handful of mint leaves
1 x radicchio
100g radishes
Bonsan Organic Sweet Mustard Dressing

Serves: 3-4

FOR THE CAESAR SALAD:
1. Preheat oven to 180 degrees C. Line a baking tray with parchment paper.
2. Chickpea Croutons: Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins.
3. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, add garlic cloves, and bake for 40 โ€“ 45 minutes, stirring every 10 minutes or so.
4. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside.
5. Assemble Caesar Salad: Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a drizzle over Bonsan Organic Caesar Dressing

FOR THE WALDORF SALAD:
1. Assemble Waldorf salad, mixing together all ingredients chopped roughly except the radicchio and chicory, the leaves of which need washing and drying thoroughly, before tearing roughly.
2. Mix all components together with salad tongs.
3. Once assembled and mixed, drizzle over the Bonsan Organic Sweet Mustard Dressing and enjoy!

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