Super Vegan Salad
A fresh and delectable summer vegan recipe courtesy of Major's Consultant Development Chef, Bob McDonald. 
Covers
ingredients
Baby Salad Leaves 
400g 
Cucumber - cut into ribbons 
1
Oranges- peeled and cut into segments 
2
Avocados- peeled and cut into slices 
2
Pomegranate Jewels
100g
Butternut Squash- peeled and cut into ribbons 
1/2 
Mixed Seeds and Nuts 
200g
Sunflower Oil 
10ml 
Edible Flowers 
As required 
dressing
Sunflower Oil 
50ml 
Cold Pressed Rapeseed Oil 
50ml 
Maple Syrup 
20ml 
White Balsamic Vinegar
20ml 
Cold Water 
20ml
Sea Salt and Freshly Milled Black Pepper 
To taste
Freshly Chopped Coriander and Flat leaf Parsley 
As required 
method
  1. Pre-heat the oven to 160°.
  2. Toss the seeds and nuts in the oil and sprinkle on the vegetable powder stir well to coat.
  3. Scatter the nuts onto a roasting tray and bake until lightly toasted, allow to cool before using.
  4. Whisk all the ingredients for the dressing together and season generously then stir in the chopped herbs
  5. Divide the ingredients onto chilled plates..
  6. Spoon over the dressing.