A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours. |
Serve alongside roasted tomatoes topped with garlic breadcrumbs for a perfect vegan meal or as a simple side with roast chicken or ham.
Try this dressing in winter time with a red cabbage, carrot, beetroot, orange and Carlin Pea slaw.
This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016!
4 as a side dish
IngredientsUmami Dressing
The Salad
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Method
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Jenny Chandler
Author