VEGAN SUMMER SALADS

Here are a few vegan salads which were picked with diligence, and I hope you will enjoy preparing and serving tom your beloved family and friends.

                   

                                   BEETROOT AND LENTIL TABBOULEH

A  summer salad that is a meal on itself.

1 bunch flat-leaved parsley plus extra to serve

4-5 stalks, fresh chives

210 g (7 oz) radishes

2 beetroots, peeled, quartered and sliced

1 tsp ground cumin

4 tbsp olive oil

250 g (½ lb) cooked quinoa

500 g (1 lb) boiled and peeled chickpeas

500 g (1 lb) boiled lentils

Salt and freshly ground black pepper and lemon juice to taste

Place the herbs, radishes and beetroot in a food processor and blitz into small pieces.   Stir in the rest of the ingredients, season with salt and pepper, drizzle with lemon juice to taste, toss thoroughly and serve.

                                                 CHICKPEA SALAD

A delightful salad.

500 g (1 lb) boiled and peeled chickpeas

1 cup chopped parsley leaves

1 onion, peeled and finely sliced

1 large tomato, peeled, seeded and chopped

2 tbsp olive oil

2 tbsp harissa

The juice of 1 lemon

Mix all the ingredients together, mashing the chickpeas a little so that they become a bit rough around the edges, this helps to absorb the dressing.   Prepare the salad a day ahead and store in the refrigerator, because it improves with time.

                             BULGUR WHEAT AND ROCKET TABBULLEH

A lovely summer salad.

100 g (3.3 oz) bulgur wheat

The juice of 1 lemon

½ tsp ground cinnamon

½ tsp ground allspice

A pinch of ground cloves

1 tbsp olive oil

60 g (2 oz) or more rocket

1 cup chopped parsley

2 spring onions, trimmed and finely sliced

The seeds of 1 pomegranate

Rinse the bulgur wheat in a sieve under cold running water.   Then tip into a large saucepan and cover with cold water.   Bring to the boil and simmer 10-12 minutes or until tender.  Drain and tip into a large bowl.

Pour the lemon juice into a jug add the spices and whisk constantly as you add the olive oil.   Season well and pour over the bulgur and toss.  Fold in the rocket, parsley and spring onions, scatter with pomegranate seeds and serve.

                    AUBERGINE, BULGUR WHEAT AND RED PEPPER SALAD

An interesting summer salad.

170 g (5.6 oz) bulgur wheat, boiled and drained

2 tbsp tomato paste

Salt and freshly ground black pepper

5 baby aubergines, each sliced lengthwise and cut into three

1 red pepper, sliced lengthwise into small pieces

2 tsp olive oil

1 handful of basil leaves

Place the bulgur wheat into a large bowl and fold in the tomato paste and season with salt and freshly ground pepper. 

Heat a griddle pan to high, frizzle the aubergines and the red pepper with olive oil and cook for 5 minutes on each side, until slightly charred.

Stir the aubergines and the red peppers into the bulgur mixture, season to taste and gently fold in the chopped basil. 

Mediterranean Summer Vegetables