Getting your greens in just got easier! π±
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Our partnership with The Salad Project has come to an end, and it's been amazing to see your enthusiasm for our More Plants menu. From queues down the street, to Deliciously Ella buses across London, it's been a fantastic two months! While the partnership has ended, our salads haven't completely disappeared. And if you missed out, now's your chance to see what the hype was about! We're excited to share our most popular recipe of the partnership: the Super Green Bowl, packed with 12 different plants, garlicky sourdough croutons and a creamy green tahini dressing. |
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Getting your greens in just got easier! π± | | Our partnership with The Salad Project has come to an end, and it's been amazing to see your enthusiasm for our More Plants menu. From queues down the street, to Deliciously Ella buses across London, it's been a fantastic two months! While the partnership has ended, our salads haven't completely disappeared. And if you missed out, now's your chance to see what the hype was about! We're excited to share our most popular recipe of the partnership: the Super Green Bowl, packed with 12 different plants, garlicky sourdough croutons and a creamy green tahini dressing. | | SERVES: 2 TIME: 40 minutes INGREDIENTS For the tamari tofu: ½ block firm tofu, (about 140g / 5 oz) drained & torn into bite-sized pieces 1 tablespoon tamari drizzle of olive oil For the salad: ½ head broccoli, cut into bite-sized pieces 100g pearl barley, rinsed 100g green beans, trimmed 100g frozen edamame beans 2 slices sourdough 1 clove garlic, peeled 2 handfuls of salad leaves (we used spinach & rocket) 1 avocado, sliced For the green tahini dressing: 1 tablespoon olive oil 2 tablespoons tahini ½ tablespoon white miso paste ½ tablespoon maple syrup handful of coriander, stalks & leaves ½ lime, juiced small chunk of ginger | | METHOD 1. Preheat the oven to 180°C fan / 390°F. Spread the tofu out on a baking tray and drizzle over some olive oil. Put the broccoli on another baking tray, drizzle with olive oil and season generously. Place both trays in the oven and cook for 20-25 minutes, until the tofu is golden and the broccoli is slightly charred at the edges. Remove from the oven and pour the tamari over the tofu; set both trays aside to cool.
2. Bring a large saucepan of salted water to the boil, add the pearl barley and cook for 30-35 minutes until tender, adding the green beans and edamame beans for the last 5 minutes. Drain and refresh under cold water, until cool to touch. Place in a salad bowl; stir through some olive oil and a pinch of salt.
3. To make the croutons, toast the sourdough and rub both sides of each slice with the raw garlic. Cut each slice into bite-sized pieces. Warm 1 tablespoon of olive oil in a large frying pan over medium heat, add the sourdough; cook for 2-3 minutes, until crisp and golden. Season generously with salt and pepper. 4. To make the dressing, place all of the dressing ingredients, along with 2-3 tablespoons of water in a high-speed blender. Blitz until completely smooth (it should be the consistency of double cream); taste to check the seasoning and adjust as needed. 5. To serve, add the salad leaves to the pearl barley, followed by the avocado, croutons, roasted broccoli and tofu. Toss everything together and drizzle over the green tahini dressing. | | | | SERVES: 2 TIME: 40 minutes INGREDIENTS For the tamari tofu: ½ block firm tofu, (about 140g / 5 oz) drained & torn into bite-sized pieces 1 tablespoon tamari drizzle of olive oil For the salad: ½ head broccoli, cut into bite-sized pieces 100g pearl barley, rinsed 100g green beans, trimmed 100g frozen edamame beans 2 slices sourdough 1 clove garlic, peeled 2 handfuls of salad leaves (we used spinach & rocket) 1 avocado, sliced For the green tahini dressing: 1 tablespoon olive oil 2 tablespoons tahini ½ tablespoon white miso paste ½ tablespoon maple syrup handful of coriander, stalks & leaves ½ lime, juiced small chunk of ginger | | METHOD 1. Preheat the oven to 180°C fan / 390°F. Spread the tofu out on a baking tray and drizzle over some olive oil. Put the broccoli on another baking tray, drizzle with olive oil and season generously. Place both trays in the oven and cook for 20-25 minutes, until the tofu is golden and the broccoli is slightly charred at the edges. Remove from the oven and pour the tamari over the tofu; set both trays aside to cool.
2. Bring a large saucepan of salted water to the boil, add the pearl barley and cook for 30-35 minutes until tender, adding the green beans and edamame beans for the last 5 minutes. Drain and refresh under cold water, until cool to touch. Place in a salad bowl; stir through some olive oil and a pinch of salt.
3. To make the croutons, toast the sourdough and rub both sides of each slice with the raw garlic. Cut each slice into bite-sized pieces. Warm 1 tablespoon of olive oil in a large frying pan over medium heat, add the sourdough; cook for 2-3 minutes, until crisp and golden. Season generously with salt and pepper. 4. To make the dressing, place all of the dressing ingredients, along with 2-3 tablespoons of water in a high-speed blender. Blitz until completely smooth (it should be the consistency of double cream); taste to check the seasoning and adjust as needed. 5. To serve, add the salad leaves to the pearl barley, followed by the avocado, croutons, roasted broccoli and tofu. Toss everything together and drizzle over the green tahini dressing. | | |
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