Perhaps my favourite salad of all time. Good enough to eat by the bucketload on its own, with crusty bread, or perfect as one of the sides at a dinner party. In a former life I made this with feta, and when I veganised it I experimented with toasted sunflower seeds… It tasted so good that I’ve never bothered experimenting with anything else.
Prep Time: 10 minutes
Cooking Time: 60 minutes
Special thanks to Victoria Harley for the image: split-pin.co.uk
Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.