Veggie Hawaiian Salsa
Ingredients (serves 4)
400 g SNS grilled pineapple
150 g S'n'S grilled sweet peppers
100 g diced cucumber (unpeeled)
100 g diced avocado (frozen)
50 g edamame beans (Ardo)
50g grilled diced red onion
100 g Greek white vegan cheese (Violife)
Finishing & seasoning
Fresh thyme
Lime wedges
Salt & pepper
Yoghurt Green Thai Dressing:
150 g plain soy yoghurt (Alpro) 75 g diced cucumber (unpeeled)
25 g Thai spices (Ardo) 15 g cane sugar 15 g mirin (rice wine) Juice and zest of 1 lime Optional: Fruity curry sauce (Rascals tastebuddies)
Preparation:
Mix the grilled pineapple with the sweet pepper, cucumber, avocado, edamame beans and grilled diced red onion. Transfer to plates.
Crumble the Vegan Greek white cheese over the salad.
Dressing: Blend together the yoghurt, Thai spices, cucumber, cane sugar, mirin, lime juice and zest into a smooth mixture. Season with salt and pepper.
Serve with a wedge of lime.
Optional: Finish with fruity chilli sauce (Rascals tastebuddies) for a spicy Caribbean touch.
