Sizzling Shiraz Salad!

Sizzling Shiraz Salad

πŸ˜› Doesn’t that sound great!? Sizzling Shiraz Salad!? Well, Shiraz is a fantastic variety of mangetout – a purple podded type! No alcohol here if you were hoping! πŸ˜› Don’t be disappointed though because this warm sizzling salad is so delicious you’ll soon forget I even mentioned Shiraz! πŸ˜€

Last weekend we were at a Farmers Market and I couldn’t resist this delicious looking mangetout.

I don’t know about you but I’ve never seen these before and they taste just as good as they look! I’ve paired them here with some chard, beetroot, corn couscous and toasted sesame seeds with a luscious chilli tahini oil dressing… yumyum!

This is DEFINITELY a keeper! We just ate the whole lot (a bit too quickly because it was so yummy)… not a grain of couscous left! Note to self – make this again… and again… and again! πŸ˜›

I’m sharing this over with Deborah at the Plant Based Potluck Party and with Β Mary Ellen & KimmyΒ at Healthy Vegan Fridays. Both parties chose my delicious Pumpkin Loaf as one of their features this week! Thank you so muchΒ πŸ˜€

Sizzling Shiraz Salad (vegan & Free-From)

  • Servings: 1-2
  • Time: 10-15 mins
  • Difficulty: easy
  • Print

Gather

  • 100g corn couscous
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon Cajun spice
  • Salt to taste (I used pink Himalayan)
  • 150ml boiling water
  • Oil for cooking (I used coconut oil)
  • 1 handful (approx. 60g) of Shiraz (purple) mangetout chopped
  • 4-5 chard stalks and leaves chopped
  • 1 cooked sweet potato (approx. 120g) diced
  • 1 handful sweetcorn (approx. 50g)
  • 1 whole cooked beetroot diced
  • 1 tablespoon coconut oil
  • 1 teaspoon tahini
  • 1/4 teaspoon red chilli flakes
  • 1 tablespoon sesame seeds

Prepare

  1. Put the couscous in a bowl and mix in the nutritional yeast, cajun and salt. Pour over the boiling water and cover with a plate. Leave for 5 minutes.
  2. Heat (melt) the oil in a shallow pan, add the shiraz mangetout, chard, sweet potato and sweetcorn. Cook until heated through (2-3 minutes). Add the beetroot at the side and heat through (you don’t want the colours to run!)
  3. Melt the coconut oilΒ with the tahini and chilli flakes (I used the microwave but you can do it in a small pan).
  4. Toast the sesame seeds in a separate pan (careful they don’t pop everywhere).
  5. Assemble your salad. Pour the dressing over the vegetables and allow to sizzle in the pan for a minute.Β Put the couscous into a bowl, spoon over the vegetables and gently mix through. Sprinkle over the sesame seeds.
  6. Enjoy!

Serve & Store

  • Serve immediately just as it is!
  • I guess you could cool this and store covered in the fridge for up to 3 days (ours didn’t make it off the table)!
  • Use as a side dish for example with this delicious tofu.
  • Add to a buffet table.
  • A great standby for many food intolerant guests!

This slideshow requires JavaScript.

4 thoughts on “Sizzling Shiraz Salad!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s