Ingredients:

• 8 cups mixed salad leaves

• 2 avocados, sliced

• 2 pears, sliced 

• 1 cup pomegranate arils

• 1 cup vegan feta

• 1 cup walnuts

• 1/2 cup sunflower seeds

• 1/2 tbsp olive oil

• 1 tbsp rice malt syrup

• 1/4 tsp smoked paprika

• Pinch of salt and pepper

Balsamic mustard dressing:

• 1/3 cup olive oil

• 1/4 cup balsamic vinegar

• 2 tbsp rice malt syrup

• 1 tsp Dijon mustard

• 1/4 tsp garlic powder

• pinch of salt and pepper

1. Preheat oven to 200°C and line a baking tray with baking paper. 

2. Place the walnuts and sunflower seeds into a bowl. Drizzle over the olive oil, and rice malt syrup and season with smoked paprika, salt and pepper. Mix until well combined and spread over the baking sheet. Roast for 5 to 8 minutes, stirring halfway, until toasted. 

3. Combine all dressing ingredients in a jar. Secure the lid and shake until well combined.

4.Add the mixed leaves to a large bowl. Add the avocado, pear, pomegranate, vegan feta and toasted walnuts and sunflower seeds. Drizzle the dressing over the salad and gently toss.

1kg baby potatoes, halved 

• 3 tbsp olive oil 

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• 1/2 tsp smoked paprika 

• Pinch of salt and pepper

Herbed Cashew Dip:

• 1 and 1/2 cups cashews, soaked in hot water for 15 minutes and drained 

• 1/2 cup soy milk

• juice of 1/2 a lemon

• 2 tbsp nutritional yeast

• 1 tbsp tahini

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tbsp fresh chives, chopped 

1. Preheat oven to 200°C and line a baking tray with baking paper.

2. Place potatoes in a large bowl. Drizzle over the olive oil and season with nutritional yeast, garlic powder, smoked paprika, salt and pepper. Toss until well coated. Transfer to the baking tray, cut side down, and roast in the oven for 35 to 40 minutes or until fork tender and golden.

3. Meanwhile, place all cashew dip ingredients (except fresh chives) into a food processor and process until smooth. Transfer to a serving bowl and mix in the chives. Serve with the potatoes.