Bornmann's Vegan Summer Salad

Name: Bornmann's Vegan Summer Salad
Yield: 4 servings
Cuisine: South African
Ingredients: 250 ml Organic spelt fusilli pasta; 125 ml Olive oil; 125 ml Apple cider vinegar; 1 TBSP Himalayan rock salt; Pinch Cayenne pepper; Pinch Nutmeg; 1/2 tsp Mustard powder; Pinch Turmeric; 1 tsp Freshly ground black pepper; 1 tsp Organic coconut sugar; 1 TBSP Tahini; 2 Ripe Avocados; Lettuce (Butter Lettuce, Radicchio, Oak leaf, Rocket); 10 Mediterranean cherry tomatoes; 1 Medium cucumber; 1 Fresh green chili; 20 Kalamata olives

Bornmann Maree @cook_9155018

South Africa

A fresh salad for any summer braai.

Bornmann Maree @cook_9155018

South Africa

A fresh salad for any summer braai.

Saved

Ingredients

4 servings

250 mlOrganic spelt fusilli pasta
125 mlOlive oil
125 mlApple cider vinegar
1 TBSPHimalayan rock salt
PinchCayenne pepper
PinchNutmeg
1/2 tspMustard powder
PinchTurmeric
1 tspFreshly ground black pepper
1 tspOrganic coconut sugar
1 TBSPTahini
2Ripe Avocados
Lettuce (Butter Lettuce, Radicchio, Oak leaf, Rocket)
10Mediterranean cherry tomatoes
1Medium cucumber
1Fresh green chili
20Kalamata olives

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Steps

1

Fill a big pot with water and add 1 TBSP of Himalayan rock salt and 15 ml of olive oil to it, bring the water to a boil and add pasta. Boil the pasta until al dente.
2

Add the following in a mixing jug: Coconut sugar, Freshly ground black pepper, Pinch Turmeric, Mustard powder, Pinch Nutmeg, Pinch Cayenne pepper, Olive oil, Tahini. Mix together until smooth.
3

When pasta is ready, strain the water off and keep rinsing with cold water until pasta is cold.
4

Chiffonade (slice in strips) all the leaves, place in salad dish.
5

Chop cucumber and bell pepper to personal desire, add to salad.
6

Slice tomatoes in half, add to salad.
7

Chop chilli into fine rings, add to salad.
8

Add olives to salad.
9

Add cold pasta to salad.
10

Dice avocados, add to salad.
11

Drizzle the salad dressing over and fold all the ingredients together in the salad bowl.
12

Bon Appetit!