Serves: 2

Chopped Salad With Savoury Chipotle Granola

Chopped Salad With Savoury Chipotle Granola

Preparation time:10 minutes

Cook time: 20 minutes


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


- 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

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