Serves: 2
Chopped Salad With Savoury Chipotle Granola
Preparation time:10 minutes
Cook time: 20 minutes
Ingredients
For the savoury granola
50g jumbo rolled oats
1 tbsp sesame seeds
1 tbsp pumpkin seeds
25g cashews, broken
½ -1 tsp chipotle chilli flakes (depending on how much heat you like)
2 tbsp fine cornmeal
1 tsp maple syrup
1 tbsp olive oil
2½ tbsp chickpea water (drained from tinned chickpeas)
For the chopped salad
1½ orange bell pepper, deseeded and diced
100g mixed cherry tomatoes, halved
½ cucumber, diced
5 radishes, thinly sliced
25g bunch coriander, roughly chopped
Juice ½ lemon
2 tbsp olive oil
½ tbsp vegan white wine vinegar
1 avocado, stoned and diced
Method
- Preheat the oven to 180°C, gas mark 4.
- Add all the granola ingredients to a bowl and stir to coat. Tip onto a roasting tray and cook for 15-20 minutes stirring halfway, until golden. Cool completely and store ½ away in airtight tupperware to use another time.
- Add the diced peppers, tomatoes, cucumber, radish, coriander, lemon juice, oil, vinegar, three quarters of the granola and a big pinch of sea salt flakes to a large bowl and toss to combine. Gently fold in the avocado.
- Divide the salad among 2 bowls, scatter over the remaining granola and serve.
Notes – A twist on a Mexican chopped salad with a spiced savoury granola stirred through adding heat and crunch