250g carrots, coarsely grated
1 medium-sized red onion
600g can chickpeas (drained weight, 450g)
1 small onion squash
80g wild rice, rinsed
1 Persian cucumber
½ fresh red chilli
100g bag baby spinach leaves
Sunflower seeds, toasted
A Buddha bowl is the perfect way to brighten up lacklustre meals. This plant-powered salad by Julienne Bruno is bright, colourful, full of flavour and full of protein.
Pickling and fermenting are techniques that don’t take too much time or getting used to but can take one of your favourite vegetables and transform it into a pleasingly tart, acidic and even more addictive version of its former self.
Time: 1 hour (with additional prep time to pickle/ ferment)
1. Prepare the fermented carrots at least two days in advance. Bring to a boil 200g water with 7g of sea salt and 1 tbsp of brown sugar with a teaspoon each of caraway seeds, coriander seeds and (optional) red chilli flakes.
2. Remove from the heat, allow to cool slightly before pouring over the carrots placed in a sterilised screw top jar. Store in a cool dry place for between 24 and 48 hours to allow fermentation before then storing in the fridge until ready to use
3. Prepare the pink pickled onions one day in advance. Using a mandolin, finely slice the onion. In a small saucepan, heat 180ml white wine vinegar with ½ tsp sugar and ½ tsp salt with 1 tsp pickling spice. Add the onions to a sterilised jar then pour the warmed vinegar and spices over. Allow to cool then screw the lid on the jar and store in the fridge until ready to use.
You can use any of your favourite veggies to make a variation on this recipe. Be sure to combine both raw and roasted along with seeds, grains and protein.
1. Preheat the oven to 220c, rinse and dry the chickpeas then spread on a large baking tray, roast for 35-45 minutes. Ensure to check regularly and shake the tray to ensure they get evenly cooked and are nice and crispy. Once darkened and golden, remove from the oven, drizzle over 1-2 tsp olive oil and season with a little salt, pepper and paprika. Allow to cool.
2. Whilst the chickpeas are roasting, slice the top and bottom off the squash, cut in half, scoop out the seeds then slice into inch-wide pieces before tossing with a tablespoon of olive oil and a pinch of sea salt flakes. Roast for 20-25 minutes, turning halfway through until beginning to nicely caramelise and brown.
3. Whilst the chickpea and squash are roasting, bring a pan of water to the boil then add a teaspoon of salt then the rice. Return to the boil then simmer for 40-50 minutes until tender then drain and allow to cool, fluff lightly with a fork before building the bowl.
4. When ready to build your buddha bowl salad, quickly prepare the smashed cucumber by placing on a chopping board before bashing it with the end of a rolling pin or heavy-handled knife (be careful if using this method, ensure to safely wrap the blade in a thick cloth or kitchen towel). Toss cucumber with red chilli and a splash of vinegar (apple cider works wonderfully) then allow to marinate whilst you assemble the rest of the ingredients.
5. Finish the dish by dividing one tub of JULIENNE BRUNO Superstraccia® between the two salad bowls, giving the perfect cooling contrast to each mouthful alongside the crunch and spice of fresh, pickled, fermented and roast vegetables. Enjoy!
Discover even more vegan salad ideas in our blog.
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