Rose’s Shredded Sprout, Cranberry and Vegan Bacon Salad

OVERVIEW

Serves: 4

Difficulty: easy

For the Salad

300g brussel sprouts

120g peas

A handful of fresh parsley

A small handful of dried cranberries

Salad Dressing

Juice of 2 clementines

Juice of 1/2 lemon

1 tablespoon of mustard

3 tablespoons of olive oil

salt and pepper

Chestnut Cashew Cream

90g cashews

15g dijon mustard

7g nutritional yeast

15g olive oil

25g tofu

75ml of water

1/2 teaspoon of tamari

1/2 tablespoon of maple

50g of chestnuts

a pinch of salt

Method:

Finely slice the sprouts, or use a mandolin to grate them. Then Blanche the peas into boiling water for a minute or two, to soften but keep a crunch

Finely chop the parsley and chop the cranberries into small pieces

Stir all the dressing ingredients together, and stir the salad in a bowl

Now make the chestnut cashew cream but simply adding all the ingredients to a food processor and blending until smooth and creamy.

Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ either as strips or chopped on the top.