Plant-Based
A classic crowd pleaser that everyone can tuck into! Crisp cos lettuce, crunchy pear and celery, tossed with sweet BBQ plant-based jerky and creamy dressing.
1. Combine the aioli with 2 tbsp vinegar and 2 tbsp water. Season with salt and pepper. Set aside.
2. Rinse and chop cos lettuce. Slice pear and celery. Halve cherry tomatoes.
3. Roughly chop jerky into smaller pieces. Toss with salad and dressing.
4. Divide salad among plates. Pat beetroot dry and wedge. Dot over salad with sprouts and sprinkle over pepita seeds.
2. Rinse and chop cos lettuce. Slice pear and celery. Halve cherry tomatoes.
3. Roughly chop jerky into smaller pieces. Toss with salad and dressing.
4. Divide salad among plates. Pat beetroot dry and wedge. Dot over salad with sprouts and sprinkle over pepita seeds.
Aioli 2 Tubs ( 2x 50g)
Baby Cos Lettuce 2 Pack
Pear 1
Celery 2 Sticks
Cherry Tomatoes 1 Bag (200g)
Sweet BBQ Vegan Jerky 1 Packet (70g)
Cooked Beetroot 1 Packet
Alfalfa Sprouts 1/2 Punnet *
Pepita Seeds 1 Packet (40g)
* Ingredient Also Used In Another Recipe
From your pantry:
salt, pepper, white wine vinegar
Baby Cos Lettuce 2 Pack
Pear 1
Celery 2 Sticks
Cherry Tomatoes 1 Bag (200g)
Sweet BBQ Vegan Jerky 1 Packet (70g)
Cooked Beetroot 1 Packet
Alfalfa Sprouts 1/2 Punnet *
Pepita Seeds 1 Packet (40g)
* Ingredient Also Used In Another Recipe
From your pantry:
salt, pepper, white wine vinegar
