300x600
VEGAN SALAD
-> Cooked pasta 1 cup
-> Shredded lettuce 1 cup
-> Cherry tomatoes ~5
-> Eggplant ~1/2 of a small
-> Sweet chili sauce
-> Coriander 2-3 branches
-> Vegan Parmesan 3 tbsp (recipe is on my blog!)
-> Olive oil 1 tbs + more for greasing
Recipe:
~Cut cherry tomatoes in halves and eggplant in pretty big but manageable pieces
~Grease the pan with olive oil and heat it to high
~Grill the vegetables until they have a good chard on all sides
~Toss the grilled vegetables with sweet chili sauce or brush the sauce on
~To make the vegan pesto blitz in a blender coriander, vegan Parmesan and olive oil until smooth and combined
~To adjust the consistency add a little water
~To assemble the salad combine all of the veggies in a bowl and drizzle with vegan pesto
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