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A vegetarian Caesar salad where the flavors of bacon (in this case made on coconut) and dressing make the dinner / lunch complete.
Ingredienser
- 200 grams of green cabbage
- 200 grams of cauliflower
- 300 grams of Romaine Salad
- 2 dl pumpkin seeds
- 500 grams of Chickpeas (2 packages)
- 2 tbsp olive oil
- 2 teaspoon onion powder
- 2 tablespoons of hemp seeds
- 2 tbsp olive oil
- 2 pressed garlic
- 50 grams of coconut chip
- 1.5 tbsp agave syrup
- 1 tablespoon soy sauce
- 3 tablespoons liquid smoke
- 1 egg
- 2 dl rapeseed oil
- 1.5 tsp dijon mustard
- 0.5 dl parmesan / grated)
- 1 tablespoon of white wine vinegar
- salt and pepper
GÖR SÅ HÄR
Vegetarian Bacon
- Pre heat the ovan to 180 degrees
- Mix a marinade of 1.5 tbsp agave syrup, 3 tbsp liquidsmoke and 1 tablespoon soy
- Add coconut chips to an ovenproof dish and pour over marinade
- bake for 18 minutes
- Remove the coconut chips and allow to cool
Chickpeas
- Increase oven heat to 225 degrees
- Rinse the chickpeas and add to a ovenproof dish
- Season with onion powder, salt and stir over olive oil
- Bake for 15 minutes
Dressing number 1
- Mix, 2 tablespoons of hemp seed, 2 tablespoons olive oil, 1 crushed garlic and 1 teaspoon of onion powder
Dressing number 2
- Mix 1 egg, 2 dl rapeseed oil, 1.5 teaspoons dijon mustard, 0.5 dl parmesan (grated), 1 crushed garlic, 1 tablespoon white wine vinegar and salt and pepper in a mixer.
The salad
- Chop the salad
- Remove the thick stalks on the green cabbage and chop
- Mix the salads in a bowl together with dressing number 1
- Pour the roasted chickpeas and 2 dl pumpkin seeds and stir
- Distribute on plates and sprinkles of coconut bacon and dressing number 2
