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.
Course: Salad
Keyword: gluten-free, vegan
Servings: 4
Ingredients
Soft Vegan Feta Cheese
100gmacadamia nutssoaked for 3 hours or overnight
50mlwater
1heaping teaspoon of salt
1tablespoonof nutritional yeast
1teaspoonlemon juice
Salad
125glamb's lettuceor other lettuce
1small red onionoptional
Kernels of ½ a small pomegranate
100gshelled walnuts
2big carrotsabout 150 g
Dressing
1teaspoonmustard
4tablespoonsof walnut oil or hazelnut oilor a neutral-tasting oil
½teaspoonof salt
Kernels of ½ a small pomegranateor 3 tablespoons of pomegranate juice
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.