Home
recipe-guide
Vegan recipes

BBQ baby brinjals with tzatziki and ezme

Brinjal recipes

BBQ baby brinjals with tzatziki and ezme

20 minutes

Split pea dhal with grilled cabbage

Cabbage recipes

Split pea dhal with grilled cabbage

2 hours

Baby marrow leaf morogo

South African

Baby marrow leaf morogo

30 minutes

Tomatoes on toast with lentils

Toast recipes

Tomatoes on toast with lentils

Marinated mushroom burger

Burger recipes

Marinated mushroom burger

25 minutes

Kale and leek bake

Aliums

Kale and leek bake

20 minutes

Chipotle cashew cheese

Cheese recipes

Chipotle cashew cheese

5 minutes

Warm Spanish doughnuts

Doughnut recipes

Warm Spanish doughnuts

Vegan white bean dip

Game day

Vegan white bean dip

20 minutes

Vegan jam and coconut sponge pudding

Cake recipes

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Nightshade recipes

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Cabbage recipes

Blood orange, red cabbage and lentil salad

Load more

Blood orange, red cabbage and lentil salad

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 blood orange, peeled and thinly sliced
1 red cabbage, finely shredded
1 carrot, peeled and grated
1 x 400g can of green or brown lentils, drained and rinsed
seeds of 1 pomegranate (about 200g)
2 T shelled pistachios, roughly chopped
4 T extra virgin olive oil squeeze of juice from an unwaxed lemon
small handful of flat-leaf parsley, finely chopped
a pinch of sea salt and black pepper

Method

1. In a large bowl, combine the orange slices, cabbage, carrot, lentils, pomegranate seeds and pistachios.

2. In a jug, whisk together the olive oil, lemon juice and chopped parsley, then season to taste with salt and pepper.

3. Stir the dressing through the salad until evenly distributed.

Cook's note: Buy pomegranate seeds instead of a whole pomegranate, and shelled pistachios, to save time (and reduce mess in the kitchen).

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.