AN EASY WAY TO PIMP UP YOUR SALAD SO EVEN THE KIDS WILL LOVE IT!

Sydney-based chef and plant based enthusiast Clarissa Kocovski has teamed up with healthy plant-based salad-topper Pimp My Salad, a Byron Bay born and based brand offering a versatile range of spreads, seeds and sprinkles. Here is one of her incredible recipes!

Delicious Warm Veg Salad

Ingredients (Serves 4)

800g Baby White Potatoes (washed)

1 Red Onion (roughly chopped)

1 Tbsp Oil

1 tsp Salt

Half tsp Black Pepper

2 Cups Asparagus (roughly chopped)

230g Cannellini Beans (drained)

Handful of Pimp My Salad Coconut Bacon

Handful of Pimp My Salad Super Seed Sprinkles

Half Cup Black Rice (cooked)

Dressing 3 Tbsp Smooth Tahnii

2 Tbsp Fresh Lemon Juice

1 Tbsp Nutritional Yeast

1 Tbsp Pimp My Salad Cashew Parmesan

Half tsp Pure Maple syrup

Half tsp Salt

Method

1. Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.

2. Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.

3. Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.

4. Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!

Recipe by Sydney-based chef and plant based enthusiast Clarissa Kocovski for healthy plant-based salad-topper Pimp My Salad, a Byron Bay born and based brand offering a versatile range of spreads, seeds and sprinkles.