Long gone are the days of bland leaves. Vegan salads can be an exciting way to celebrate the summer season’s bounty. From Italian panzanella to sweet potato and falafel, here’s our pick of the best vegan recipes we’re making the most of this year.
5 vegan salads to celebrate this summer
Panzanella is a delightfully simple, rustic Tuscan salad made from the best seasonal tomatoes, muddled with torn bread which soaks up their wonderful sweet juices. This salad calls for brightly coloured tomatoes, such as our beautiful naturally-grown yellow cherry plums grown in Kent, with their super sweet and juicy flesh and sunny yellow hue. Enjoy as a side dish at your next BBQ or as a light main.
Sweet potato salad doesn’t get much better than this, paired with lovely and moist, flavour-packed falafel. You’ll need a high-speed food processor to create your own homemade chickpea flour. If you don’t have one, you can buy chickpea flour (also known as gram flour) from international food stores. Pair with a tahini and lemon-dressed crunchy seasonal salad and rejoice as dry, boring falafel is a thing of the past!
Maftoul is a nutty mixture of bulgur and wholewheat that’s hand-rolled and dried out in the Palestinian sun. Far more robust than couscous, maftoul sucks up huge amounts of flavour and stands up beautifully to a tangy pomegranate molasses and lemony sumac, perfect for vegan salads. This versatile salad makes a perfect BBQ accompaniment.
A fresh and vibrant salad with a nutty, creamy dressing, this chickpea salad recipe is super easy to prepare and is perfect for barbecues and dining al fresco. Packed with herbs, this vegan salad is full of flavour.
From Saiphin Moore, owner and chef at Rosa’s Thai Café, this griddled squash salad is the perfect BBQ vegan recipe. She says, “In Thailand, when I was growing up, pumpkin was always in season. There wasn’t a market in the country where you couldn’t get the pumpkin of your choice – small or large, green or orange. Once we had selected our prime pumpkin, we would grill it over a smouldering fire – not too close to the heat, though, as it needs to be a bit al dente. In this recipe, I suggest you cook it in a griddle pan, but you can also cook the squash on a barbecue.” Check out more of her vegetarian BBQ recipes here.
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