Filet Pieces Salad with Fruit and Chickpeas

Garden Gourmet

This plant-based salad by Garden Gourmet packs plenty of flavour! Perfect for summer lunches.

Provides 4 servings
Prep time: 8 minutes
Cooking time: 4 minutes

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Ingredients

2 packs of Garden Gourmet Filet Pieces (or your preferred vegan chicken/tofu/tempeh)
100g cashew nuts
1 ready-to-eat mango
1 ready-to-eat avocado
150g spinach leaves
300g fresh pineapple
200g chickpeas (in a can)
100g pomegranate
30ml lemon juice
3 tbsp plant-based oil
2 tbsp agave syrup
Freshly grounded pepper
Optional: 1 tbsp hemp seeds

This plant-based salad by Garden Gourmet packs plenty of flavour! Perfect for summer lunches.

Provides 4 servings
Prep time: 8 minutes
Cooking time: 4 minutes

Method

Roast the cashew nuts in a dry frying pan and keep separate. Heat the oil in the same frying pan and fry the filet pieces according to the instructions on the package.
Meanwhile, make the salad. Put the spinach leaves in a bowl. Clean the fruit and avocado, cut into cubes and mix through the salad (keep some pieces separate for the garnish).
Beat a dressing of the lemon juice, agave syrup and season with salt and pepper. Sprinkle the dressing over the salad and spread over the plates.
Divide the nuts, chickpeas and filet pieces over it and garnish with pomegranate (hemp seed) and other pieces of fruit kept apart.

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