It feels like it has been quite a while since I last posted something on here. It’s only been just over a week but I felt like I had gotten into a routine of creating and sharing with you on a very regular basis and I was enjoying it. But my life got a little busy and a little hectic and then I got very drained.
I’m an introvert, a highly sensitive person and that means I need time to re-charge quite often. Being an introvert, for me, means that even if I adore the people I’m spending time with and having a lot of fun that eventually I will need some solitary me-time to replenish the energy I’ve given out. Being a highly sensitive person means that my lows are extremely low (but it also means my highs are extremely high!!) and that is difficult. The last week or so has been filled with lots of people, some sadness and a lot of recharging my positive energy. And that is totally okay!!
So, I’m back with a salad that has become a regular at home now due to it’s easy, simple nature and all of it’s freshness and lightness. It is perfect for when the days are getting warmer and you fancy something that’s not so heavy but still full of flavour.
The caesar style salad is crunchy and tangy. I swapped out the usual croutons for some crunchy vegetables instead, radish and sugar snap peas. It’s a good plant-based swap for the popular salad, and it doesn’t contain any gross raw egg, thank goodness.
I chose to top it with some roasted red cabbage and asparagus as they are both top of my favourites list just now but there are so many options to top with so get creative! If you want to add extra protein to the salad to make it more filling then I’d suggest the chickpeas from this recipe (I keep adding them to absolutely everything).
Red Cabbage & Asparagus with a Caesar Style Salad
Makes approx. 2 servings
For the roasted vegetables
approx. 10 spears of asparagus, trimmed and rinsed
2 cups red cabbage, thinly sliced and rinsed
1 large clove garlic, peeled, smashed and roughly chopped
small wedge lemon, juice
1/2 small lime, juice
4 tbsp tamari
2 tbsp real maple syrup (or raw honey)
roughly 1/2 tbsp olive oil for roasting
Pre-heat oven to 180C and line either a big sheet tray or two small ones.
Drizzle the olive oil and lemon juice on the asparagus and garlic. Drizzle the maple syrup, tamari and lime juice on the red cabbage, place in the oven. Roast for approx. 30-35 minutes, until your vegetables are starting to just crisp a little around the edges.
For the salad & dressing
2 1/2 cups crunchy lettuce (like romaine or little gem), chopped
1 cup spinach leaves, roughly torn
approx. 2 inches cucumber, diced
2 spring onions, sliced
4 small radish, thinly sliced
1/4 cup garden peas
approx. 1 small handful sugar snap peas, chopped
3 tsp tahini
1/2 tsp wholegrain mustard
1 small wedge lemon, juice
1/2 tsp real maple syrup (or raw honey)
2 tsp apple cider vinegar
2 tsp water
pinch of salt
Rinse all the vegetables and leaves, roughly dry with a tea towel in the colander. Add to a medium-large bowl.
Mix all of the remaining ingredients together in a small bowl to create the dressing, it should be quite thick in consistency so it can coat the vegetables without causing the leaves to go soft and soggy. Add this to the bowl of vegetables and leaves and mix well to make sure everything is evenly coated.
Serve topped with the roasted vegetables, a little drizzle of tahini and toasted sesame seeds.