Fresh zingy salads really hit the spot on warm summer evenings, and this beansprout and cashew nut salad with nutty fresh dressing is no exception. It goes perfectly with HECK's veggie Super Greens meatballs made with Quinoa, spinach, kale and ginger.
The salad is easy to make, and can be done in the 25 minutes or so the HECK Super Greens meatballs take to cook. My salad 'recipe' makes loads, easily enough for two nights for two or three people with a lunch box thrown in for good measure too.
HECK Super Greens veggie meatballs, available from Waitrose
Two carrots, washed and cut into finger length strips
Half a cucumber, washed, middle scooped out and cut into finger length strips
One red pepper, washed, de-seeded and cut into thin strips
Pack of babycorn, washed and cut into two or four strips lengthways
Half a red cabbage, shredded and washed
One red chilli, de-seed if you like it mild
Good handful of coriander
Medium sized bag of fresh beansprouts
Small bag of cashew nuts
Salad dressing (I have used this combination for ages, and think it originates from Jamie Oliver)
Two tablespoons sesame oil
Two tablespoons soy sauce
One tablespoon runny honey
Heat the oven to 190 degrees C, and put the HECK Super Greens veggie meatballs in to cook for about 25 mins. Don't forget to turn them over half way through cooking.
Prep all the salad as above, and put into a large bowl. The cashews can go in raw, but I like to dry toast them in a frying pan for a few minutes on each side. Watch them closely as they can catch.
Once the salad is in the bowl and nicely mixed, make the dressing simply by mixing the sesame oil, soy sauce, honey and freshly squeezed lemon juice. Give it a really good mix or shake if it's in a sealable container. Put everything in bowls ready for everyone to help themselves.
Fill your plate and drizzle the dressing over everything - yum.
The HECK vegetarian Super Greens veggie meatballs really set this salad off, and provide a filling and healthy protein source. I love that they're Vegetarian Society approved and taste great. The kale flavour comes through in a really good way and the chickpea base with quinoa keeps them really moist. It's a great contrast to the crunchy zingy salad.
Let me know if you make this recipe or try HECK Super Green meatballs. What did you think?
Disclaimer: I was gifted the HECK Super Greens veggie meatballs to try, but all words and thoughts are my own.