Food & Wine
1 – 2 people
3 Fry’s Chickpea and Roasted Butternut Balls (frozen)
3 Fry’s Chickpea and Quinoa Falafels (frozen)
20g baby butter lettuce
20g baby rocket leaves
100ml peas, blanched
100ml corn, blanched
2 Peppadews®, finely sliced
For the Vegan Mayonnaise Dressing:
1 heaped tbsp of cooked chickpeas (from a tin works well)
20ml white balsamic vinegar
Juice of 1 lemon
1 heaped tsp mustard
1 tsp xylitol
150ml oil mix (grapeseed oil, avocado oil, olive oil and coconut oil)
Salt and pepper, to taste
Add half an avocado (if serving all the mayonnaise within an hour or two)
- In the Airyer basket place the Butternut Balls and the Falafels, side by side, with a bit of room in between each ball. Air fry, for 10 minutes at 180°C, or until crispy on the outside and the Butternut Balls have become golden. If you don’t have an Airfryer, simply cook according to the packaging instructions.
- To make vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand held blender. Add avocado, if using. Blitz until thick and creamy. With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.
- Layer the salad ingredients in a glass jar. Layer with the lettuce first, then the corn, followed by the peas, then the Butternut Balls and the Falafels, and finally ending with the Peppadews®.
- Enjoy with a drizzle of the vegan mayonnaise or salad dressing of choice.
Get It Magazine Durban August 2018Into the Wild with Francoise Anthony