Winter Salad

Salads are often one of those rare meals which are both delicious and nutritious. For vegans, winter salads can be a great way to create a simple and easy-to-make meal which can be enjoyed at any time of year. If you're keen to make sure that your vegan means are as healthy as possible, and then why not try your hand at the recipe below. Ingredients: 2 tbsp olive oil 50g baby spinach 20g sugar snap peas 1 medium cauliflower 1 red onion 3 tbsp raisins 3 tbsp flaked almonds Heat an oven at 200C (gas 6). Break the cauliflower into small florets, then toss in olive oil (and any addition seasoning which you may decide to use) and place in the oven for around fifteen minutes. If you’ve already prepared the salad dressing, then you’ll have a chance to put your feet up, play FoxyBingo or read your book while the cauliflower roasts. If not, then you’ll have plenty of time to put together the delicious dressing whilst it’s in the oven. After about ten minutes, add the sugar snap peas, still in their pods. In a separate baking tray, roast the almonds until a golden brown (unless already pre-roasted). Finely slice and fry the red onion in a dash of olive oil and balsamic theatre. Add the raisins and almonds into the pan and stir until warm. Add the spinach last to avoid too much wilting. One the cauliflower and sugar snap peas are cooked, take out the oven and place in a salad bowl. Then, pour the dressing over the dish, and mix well. Serve whilst still warm, and seasons with pepper or fill. You can even use different vegetable to create delicious seasonal variations!