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This salad is the perfect proof that salads can be super delicious, filling and satisfying, all at the same time. It’s the perfect light meal for warm summer evenings, especially when it’s shared with friends and family. Thanks for the recipe @HappySkinKitchen.

Serves 2

Ingredients

1 Gosh Beetroot, Kale & Quinoa Burger
2 courgettes
1 cup of cherry tomatoes
100g of Tenderstem broccoli
100g of asparagus
A handful of rocket
½ cup of edamame beans
A drizzle of olive oil
Salt & pepper to taste

For the basil dressing:

1 cup of basil leaves
½ clove of garlic
The juice of 1 lemon
Salt & pepper to taste
¼ cup of sunflower seeds (optional)

To sprinkle on top:

¼ cup of sesame seeds
½ a teaspoon of chilli flakes (optional)
Extra basil leaves

Method:

  1. Preheat oven to electric 150°c/fan oven 120°c/gas mark 2
  2. Place the cherry tomatoes cut in half on a baking tray with a drizzle of olive oil , salt & pepper and roast them for 45 minutes.
  3. To make the dressing, simply place all the ingredients into a blender or food processor and blend until smooth.
  4. Heat a griddle pan on the hob with a drizzle of olive oil. Slice the courgettes into thick slices, then cook on the griddle pan until cooked through and lightly charred.
  5. Remove the courgettes and proceed cooking the asparagus, broccoli and edamame beans on the griddle pan for a few minutes until cooked through.
  6. Reheat the oven to electric 200°c/fan oven 180°c/gas mark 4 and cook the Gosh! burger for 15-20 minutes.
  7. Toast the sesame seeds in pan on a medium heat for about 5 minutes. Give the pan a shake from time to time to prevent burning.
  8. In a mixing bowl, toss the broccoli, asparagus, courgettes and edamame beans with the basil dressing. Sprinkle with the toasted sesame seeds and chilli flakes (if using).
  9. To plate up the salad start by layering the rocket, all the grilled vegetables, the roasted tomatoes and the Gosh! Beetroot Burger cut into strips. Drizzle some extra basil dressing and sprinkle generously with the toasted sesame seeds, basil leaves and chilli flakes. Enjoy!