
Daniel Welstead
Vegan Moroccan Salad Bowl
Makes 1 290 Calories
INGREDIENTS:
1 Handful of Soft Lettuce
1/2 Cup Tinned Chickpeas
1 Fresh orange peeled and segmented
1/2 Large Ripe Avocado sliced
1 Green Pepper sliced
2 Small Beetroots sliced
8 Cherry Tomatoes halved
1 TBSP Pomegranate Seeds
Juice of half Lemen
1 Handful of Fresh Basil
1 TBSP Vegan Salad Cream
1/2 TSP Dried Garlic
1/2 Tsp Morrocan Spices
1 TSP Balsamic Syrup
METHOD:
Mix the chickpeas, salad cream Lemen juice, garlic and Morrocan spices together.
Arrange all the ingredients neatly into segments in a Bowl.
Drizzle over the balsamic syrup
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks