Shelf 51azoznoywl

Extract from Vegan • By Kyra De Vreeze • Published by Murdoch Books

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins
Serves
2

Vegan.
lunch
gluten-free
spring & summer

Makes 2 mains or 4 side dishes

Time 20 minutes


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© 2019 Kyra De Vreeze / Murdoch Books · Reproduced with permission. · Vegan: Recipes for a More Delicious Life by Kyra de Vreeze (Murdoch Books, £12.99). Photography by Kyra de Vreeze.
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  • Step 1

    To make the salad, blanch the asparagus spears in hot water for 5 minutes. Cook the zucchini and apple in a dry frying pan or chargrill pan.


  • Step 2

    Use a blender to make a creamy dressing of the almond butter, juice, sea salt and black pepper.

  • Step 3

    Drain the asparagus, add the zucchini and apple and sprinkle with the dressing. Scatter the roasted almonds over the salad to serve.

    TIP If asparagus is not in season, you can use steamed Brussels sprouts or green beans.

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