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Roasted veg salad with cashew dressing recipe

87 ratings

Derek Sarno, Executive Chef for Tesco, has created this vibrant salad recipe as a brilliant summer sharing platter everyone can enjoy. Full of colour, texture and a wicked cashew dressing this feast of a salad is great for using up veg – with swede, red cabbage, broccoli and more all being griddled until smoky and charred for maximum flavour. See method

Serves 4
10 mins to prepare and 55 mins to cook
345 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

½ swede (about 400g), peeled and cut into 2cm cubes
½ small red cabbage, cut into 6 wedges through the root
3½ tbsp olive oil
220g pack Tenderstem broccoli (halve any thicker stems)
½ x 220g pack green beans, trimmed
280g pack tofu, drained and cut into 2cm cubes
75g spring onions, cut into 4cm pieces
100g cherry tomatoes, halved
1 Little Gem lettuce, sliced

For the cashew dressing

50g cashew nuts
2 garlic cloves, unpeeled
2 tsp onion powder
1 lemon, juiced
1 cucumber, peeled and roughly chopped
1 tbsp chopped fresh dill

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1440kj
345kcal 17%
Fat
23g 33%
Saturates
4g 19%
Sugars
14g 15%
Salt
0.9g 15%

of the reference intake
Carbohydrate 17.6g Protein 17.8g Fibre 7.6g

Method

Preheat the oven to gas 6, 180°C, fan 160°C. To make the dressing, boil the cashews for 5 mins, adding the garlic cloves after 2 mins. Drain, then remove the skins from the garlic cloves.
Blitz the cashews in a high-speed blender (or a food processor for a chunkier dressing) with the garlic, onion powder and lemon juice until very finely chopped. Add half the cucumber and blend until smooth, then add the remaining cucumber and blitz until smooth. Stir in the dill, then season to taste. Transfer to a jug or bowl and chill in the fridge until ready to serve.
Gently toss the swede in a large bowl with the cabbage, 1½ tbsp oil and some seasoning. Heat a griddle pan over a high heat. Fry the cabbage and swede in batches until lightly charred and tender. Transfer to a baking tray and roast for 25 mins. Chop the roasted cabbage into chunks, set aside and keep warm.
Meanwhile, toss the broccoli, beans and spring onions in 1 tbsp oil and some seasoning, then griddle in batches until charred and just tender. Set aside.
Brush the tofu with 1 tbsp oil, season and add to the pan, griddling for 2-3 mins each side until lightly charred.
Arrange all the ingredients on a large platter. Drizzle the dressing over the veg to serve.

Easy swap: mix and match your favourite veg to create your own version of this salad.

See more Vegan recipes