METHOD

The Sunday Telegraph - Sunday - - Front Page -

Heat a touch of oil in a pan and toast the cashews for two min­utes un­til golden brown, then toss in the se­same seeds and re­move from the heat.

Toss to­gether all the pre­pared veg­eta­bles and ap­ples.

Mix all the dress­ing in­gre­di­ents to­gether and sea­son. Pour over the raw veg­eta­bles and mix well.

Check the sea­son­ing and leave to mar­i­nate for 10 min­utes.

Serve fin­ished with the chopped mint and co­rian­der, toasted cashews and seeds on top.

ICE­LAND ‘NO CHICK & NO PORKIES’ VE­GAN PAELLA £2 FOR 400G, ICE­LAND

A vi­brant dish of turmeric rice, packed with toma­toes, peas, cour­gette and pep­pers. Well-sea­soned chicken and chorizo soya pro­tein sub­sti­tutes seal the deal.

9/10

now launched all-ve­gan ranges, from Wicked Kitchen at Tesco to the new Plant Kitchen at M&S, which boasts more than 60 snacks, meals and cook’s in­gre­di­ents.

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