Summer Salad with Vegie Burger Wedges
Ingredients
2 vegie burgers, each burger cut into 8 wedges
1 baby cos lettuce, leaves washed
1 bunch broccolini
1 red onion, sliced
1 Lebanese cucumber, sliced
1 red capsicum, sliced
2 tablespoons mild American mustard
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 ½ teaspoon salt
½ teaspoon black pepper
(recipe serves 2)
Method
Vegie Burger Wedges
1 Warm fry pan over medium heat
2 Add 1 tablespoon olive oil and chopped wedges
3 Turn every 2 minutes until they are golden and warm.
For the Salad
1 Slice broccolini into pieces about 3cm long, add broccolini, sliced red onion and 1 tablespoon of olive old into a fry pan over a medium heat.
2 Let it cook for about 6-8 minutes but stir occasionally so everything gets a bit of loving and colour in the pan.
3 To a bowl, add baby cos lettuce, sliced cucumber and capsicum. Then top with the warm broccolini and onions.
4 For the dressing add equal parts (2 tablespoons) of red wine vinegar, mild American mustard and olive oil. Along with salt and pepper.
5 Mix all together
To Serve
1 By now the warm broccolini and onions would have wilted the lettuce leaves only ever so slightly, and the vinaigrette dressing would have infused everything.
2 To a bowl add a good amount of salad and top with the wedges. The wedges should be slightly crispy on the outside but still soft on the inside.
This dish is full of fibre. There’s a great source in the ingredients added to the salad, and also in the vegie burger itself. But if you’re looking for a bit more of a protein hit, an addition of an egg or tofu really works.
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