We’ve created a light, fresh, tasty throw-together salad recipe that’s packed with delicious summer ingredients and makes the perfect lunch or side dish for any BBQ.
Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!
Ingredients (serves 4):
For the salad:
3 Strong Roots Kale & Quinoa Burgers
5 radishes, sliced
1 small courgette, peeled into ribbons
4 asparagus spears, peeled into ribbons
80g feta, cut into chunks
100g garden peas, cooked
30g blanched hazelnuts, roughly chopped
Handful fresh mint leaves
For the dressing:
1 tsp olive oil
1 tsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt & pepper
Pre-heat the oven to 200°C. Spread the Kale & Quinoa burgers on a baking tray and roast in the oven for 15-20 minutes. Leave to cool before chopping into bite sized chunks.
Assemble all the salad components together on a serving dish. In a separate bowl, whisk together the dressing ingredients and drizzle over the salad before serving.