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Miso and Minty Pea Shoot Salad

Vegan Chef Day

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Ingredients

2 handfuls of peashoots
2 cucumbers, roughly chopped
A handful of sundried tomatoes, I run boiling water on them to get rid of the oil and I cut them with scissors as that is easier than a knife
A big bunch of mint, roughly sliced
1T white miso
The juice of 1 lemon
1T nutritional yeast
Some shelled hemp seeds or sesame seeds

You will love this light refreshing summer salad.

Preparation

Serves 1.

Method

Mix the peashoots, cucumber, tomatoes and mint in a large bowl.

Mix the miso, lemon juice and nutritional yeast in a glass and add to the salad.

Use your hands to mix well so that all of the leaves are covered with the dressing.

Put the salad onto your plate and top with the seeds.

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