Veganuary - Nourising Salad recipe

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One week into January and for those who are taking part in Veganuary (and those who aren't!) here's a recipe for a delicious, nourishing and really filling salad. The Violife Mediterranean block is optional but really is very tasty (better then I remember the real thing tasting... less squeaky) and adds an extra dimension to the salad but you could have without or be imaginative and serve with rye bread, falafel or vegan style meats.


For the dressing:
Juice of 1 Lemon
Tbsp Olive Oil
Tsp of Mustard Seed
Salt and Pepper

1 bag of mixed baby leaves
1 medium carrot
Pomegranate seeds
100g Baby plum tomatoes
1 can chickpeas Mediterranean 

Start by preparing the chick peas, drain them from the can, then roast in the oven, whilst roasting the chickpeas do the same with the  tomatoes adding balsamic vinegar and olive oil in the oven. To make the dressing simply mix the ingredients in a small bowl.

Pour the dressing over the leaves and carrot, sprinkle pomegranate seeds, chickpeas and add the tomatoes to the top. If using the Violife Mediterranean style cheese (as pictured above) cook until browned in a griddle pan

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