Lamb's Lettuce with Walnuts, Pomegranate, Carrots, and Soft Vegan Feta Cheese
This salad featuring lamb's lettuce and a home-made vegan Feta cheese is a feast for the eyes and a delicacy for your taste buds. Festive, yet easy to make.Involves soaking of nuts for 3 hours or overnight.
Servings: 4
Ingredients
Soft Vegan Feta Cheese
- 100 g macadamia nuts soaked for 3 hours or overnight
- 50 ml water
- 1 heaping teaspoon of salt
- 1 tablespoon of nutritional yeast
- 1 teaspoon lemon juice
Salad
- 125 g lamb's lettuce or other lettuce
- 1 small red onion optional
- Kernels of ½ a small pomegranate
- 100 g shelled walnuts
- 2 big carrots about 150 g
Dressing
- 1 teaspoon mustard
- 4 tablespoons of walnut oil or hazelnut oil or a neutral-tasting oil
- ½ teaspoon of salt
- Kernels of ½ a small pomegranate or 3 tablespoons of pomegranate juice
- 2 teaspoons rice syrup
Instructions
- For the vegan feta cheese, blend everything in a food processor.
- For the dressing, juice the kernels of the pomegranate. I juice them using the following simple method, which doesn't require a food processor or blender: I place the kernels in a mug and thrust them with the end of a wooden spoon until runny, then I strain them. You need 3 tablespoons of juice for the dressing.
- Mix all the dressing ingredients.
- Peel the carrots and grate them.
- Peel the onion and chop it finely.
- Rinse the lamb's lettuce well under running water, then evenly distribute it between 4 plates or bowls.
- Distribute all the other salad ingredients between the plates. For the vegan Feta cheese, I use a teaspoon or my fingers to pluck little heaps from the mixture and distribute them between the plates.
- Pour the dressing over the salad.