TASTE's best vegan recipes

Aliums

Vegan jam and coconut sponge pudding

Nightshade recipes

Blood orange, red cabbage and lentil salad

South African

Batata harra (chilli potatoes)

30 minutes

Bread recipes

Sourdough

1 hour

Mixed salad greens

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the salad use any mix of greens (400 g in total)

watercress
baby spinach
rocket
mini asparagus
sugar snap peas
basil
baby butter lettuce

For the pomegranate dressing:

¼ cup fresh or cold-pressed pomegranate juice
2 t red wine vinegar
1 t honey
a good pinch pink salt
½ cup olive oil
freshly ground black pepper, to taste

Method

1. Turn the greens onto a large platter.

2. To make the dressing, whisk together the pomegranate juice, vinegar, honey and salt. Gradually whisk in the olive oil. Add a twist or two of pepper. Taste to check the seasoning and sweet-sour balance.

3. Gently mix the greens with the dressing at the table or just before serving.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira

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Batata harra (chilli potatoes)

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Mixed salad greens

Mixed salad greens

Ingredients

Method