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- 1 cup tofutti cream cheese - available at woolies
- 1 bunch chives, chopped
- 1/2 x small onion - fine chopped
- 1 generous splash linseed oil
- 1 pinch seasalt
- 1 pinch black pepper
- 2 big x potatoes
- 1 sheets of x alu foil
- 1 bag Tbls mixed salad leafes
- 1 x tomato - cubed
- 1/4 x cucumber - cubed
- 1/2 x red onion - fine sliced
- 1 Tbls tahini
- 1 tspn mustard
- 1 - 2 tspn rice malt syrup (available at coles)
- 1 splash olive oil
- 1 splash apple cider
- 1 splash water
- 1 small clove garlic
This is a very simple and delicous dish for the warmer season.
Wrap the potatoes into alu foil and bake in the oven until done. Test with a wooden skewer or knife. Bake with 180C° — how long depends on the size of the potato.
To make the Spring Cheese, add 1 cup of Tofutti Cream Cheese into your food processor. Also add the lemon juice, linseed oil, salt and pepper — and process until smooth and creamy. Maybe you will need a little splash of water as well.
Add to a bowl and add the chives and onion. Mix well and refridgerate until needed. You can prepare it a day ahead … the flavour will be much better developed!
To make the salad dressing just add the tahini, mustard, rice malt syrup, apple cider, olive oil and lemon juice into a bowl and whisk very well. Add a splash of water and season with salt, pepper and grated garlic. Mix well and sprinkle over the mixed salad you prepared with mixed salad leafes, tomato, cucumber and red onion.
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