Hermann’s “Goodbye Winter – Hello Spring Salad”
Preparation
15 min
Cooking
10 min
Ready in
35 min
Difficulty
Easy
Ingredients
Servings
For the seed crunch:
- 150 g mixed seeds
- 1 tbsp olive oil
- 1 tbsp agave syrup
- 1 pinch herbal salt
For the salad:
- 0.5 cauliflower
- 0.3 red cabbage
- 0.5 vegan Gran Chorizo
- 6 wild broccoli
- 1 pinch salt
- 1 tsp salad seasoning
- 1 tbsp olive oil
To garnish:
Fancy a taste of spring on your plate? 🌱☀️
Hermann’s ‘Bye-bye Winter’ salad brings not only colour but also loads of flavour to your daily routine, with warm roasted vegetables, fresh herbs and a crunchy topping. Perfect as a light lunch, for brunch with friends or as a meal prep for the start of spring!
💡 Tip: Make extra of the seed crunch – it’s also great with soups, bowls or simply as a snack!
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💬 Have you tried the salad? Tag us or let us know how you got on!
Instructions
Crunchy seed mix:
- Mix the seed mix with olive oil, agave syrup and herb salt.
- Spread out on a baking tray and roast at 160°C for approx. 15 minutes until golden brown.
- Leave to cool.
Roasted vegetables & chorizo:
- Cut the cauliflower, red cabbage, broccoli and chorizo into pieces.
- Marinate with olive oil, salt and your favourite spice mix (e.g. smoky and tangy).
- Roast at 220°C for approx. 20 minutes – check on them now and then to ensure they turn out nice and crispy.
Assemble the salad:
- Mix the vegetables whilst still warm with the rocket, then season to taste with lemon juice and olive oil.
- Spread the hummus onto a plate or into a bowl, arrange the salad on top and finish with chickpeas, olives, feta, radishes, parsley, nachos and the crunch.
