Date posted: 26/08/2020

Vegan winter salad

  • Serves 10
  • Timing: 30 mins
Votes: 0 Average: 0


Three colour quinoa 350g
S&B black rice 200g
Pearl barley 100g
Pure olive oil 150ml
Maldon sea salt 2g
Everyday Favourites cracked black peppercorns 0.5g
Everyday Favourites cranberry sauce 180g
Orchard Grove orange juice 100ml
Diced sweet potato 200g
Diced red onions 200g
Sliced spring onions 80g
Chick peas in water 400g
Everyday Favourites raisins 60g
Pecan nuts 100g


  1. Cook all grains separately and chill until required.
  2. Make the dressing by combining 100ml olive oil, sea salt, black pepper, cranberry sauce and orange juice and whisk.
  3. Roast the sweet potato and red onions in the remainder of the oil until tender then chill.
  4. Slice the spring onions and add to a bowl with the chickpeas, grains, raisins, dressing and sweet potato mix.
  5. Toast the pecans, break into even size pieces, and add half to the bowl.
  6. Tumble all the ingredients together and top with the remaining toasted pecans.
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