![Crunchy Asian Salad with Oumph! Chunks [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/07/Crunchy-Asian-Salad-with-Oumph-Chunks-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Crunchy Asian Salad with Oumph! Chunks [vegan] [gluten free]
This Crunchy Asian Salad with Oumph! Chunks is a no fuss Summer recipe that you can serve for lunch or dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 medium heart of romaine
- ½ cucumber
- 125 g cherry tomatoes
- ¼ medium red onion
- ½ large red pepper
- 280 g Oumph! Chunks
- vegetable oil
FOR THE DRESSING:
- juice of 3 limes
- 2 Tbsp extra virgin olive oil
- 3 tsp toasted sesame oil
- 3 tsp tamari
- 3 tsp brown sugar
- 1 Tbsp grated fresh ginger root
- 1 garlic - crushed
- 1 tsp cider vinegar
SALAD TOPPPINGS:
- 1 generous handful of freshly chopped coriander leaves
- leaves of 2 sprigs fresh mint
- handful of peanuts
- finely sliced red chilli
Instructions
- Slice heart of romaine. Place in a large salad bowl.
- Cut cucumber in half, de-seed and cut into thin slices. Cut red pepper, red onion into thin slices. Halve cherry tomatoes. Mix vegetables with salad.
- Make the dressing by mixing all the dressing ingredients in a small bowl.
- Heat some oil in a large frying pan. Add frozen Oumph! Chunks and cook for 6-8 mins until fried. Season with salt and pepper.
- Toss vegetables in dressing. Add cooked Oumph! Chunks.
- Top the salad with coriander, mint, peanuts and red chilli.
- Serve straight away.
Nutrition
Serving: 300gCalories: 228kcalCarbohydrates: 7gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 310mgPotassium: 342mgFiber: 1gSugar: 5gVitamin A: 1306IUVitamin C: 28mgCalcium: 32mgIron: 1mg