Try this summery twist on a classic featuring Vegie Delights Vegie Roast.
Ingredients
- 1 tbsp olive oil
- 240g Vegie Delights™ Vegie Roast, diced 300g brussel sprouts, trimmed and shaved
- 1 green apple, julienned
- 1 stalks celery, thinly sliced plus leaves
- ½ cup mint leaves, roughly chopped
- 20g walnuts, chopped
Dressing:
- 3 tbsp plain yoghurt
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- ½ lemon juiced
Method
- Whisk dressing ingredients together in a small bowl.
- Heat the olive oil in a non- stick fry pan and fry the diced Vegie Delights™ Vegie Roast pieces until golden brown on each side. Remove from the pan and allow to cool.
- Combine the salad ingredients in a mixing bowl and top with the dressing. Add the vegie roast pieces and toss to combine before serving.