Lili Forberg’s Roast Vegetable Salad

This recipe made with our Carrot & parsnip Fries is a perfect springtime salad.

What you need

Ingredients

300g Mash Direct Carrot and Parsnip Fries
100g Chickpeas
1/2 head Lettuce
100g Red Cabbage
1 Red Pepper
1 Avocado
100g Bulgur Wheat
30g Feta Cheese
30g Nuts and Seeds
Dressing
3 tbsp Mayo
2 tbsp Lemon Juice
1 tbsp Water

Recipe method

-Roast the Mash Direct Carrot & Parsnip Fries with the chickpeas for 20 mins at 180°.

-cook the bulgur as to the pack instructions.

-toast the nuts and seeds on a dry pan and drizzle some balsamic on top.

-Place the lettuce into a bowl.

-layer the other ingredients on top.

-drizzle the dressing over the top

Make it a meal.

Lili Forberg’s Boxty Brunch

Cook

20 minutes

Skill

Easy

Serves

Lili Forberg’s Lasagne

Cook

40 minutes

Skill

Easy

Serves

Lili’s Broccoli and Potato Soup

Cook

35 mins

Skill

Easy

Serves

Mad about mash.

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