Fresh Salad with Homemade Cocktail Sauce

Heura

Ingredients

90 g Heura® Tiras Originales (or other vegan meat-style strips)

60 g rocket

1 avocado

1 beetroot

1 tbsp pumpkin seeds

30 g alfalfa sprouts

90 g mushrooms

150 g precooked / canned chickpeas

1/2 lemon

For the homemade cocktail sauce:

50 g raw ground almonds

70 ml water

10 g salt

500 ml olive oil

15 ml lemon juice

50 g ketchup

Prepare the homemade cocktail sauce by whisking together the almonds, water and salt. Then gradually whisk in the olive oil.
Add the ketchup and a squeeze of lemon juice and whisk together to finish the sauce.
Prepare the salad by putting the rocket and chickpeas into a bowl. Slice the mushrooms and add them to the mixture.
Fry the Heura® (or other) strips in a skillet until golden brown. If you like them crispy, sauté for another minute. Put them on top of the salad mix and add the sliced avocado.
Sprinkle the sprouts and pumpkin seeds on top.
Dress with a splash of olive oil, a bit of lemon juice and a pinch of salt.
Finally, top with a generous spoonful of homemade cocktail sauce.

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