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Half Baked Salad (Vegan, Paleo, Gluten, Grain Free & Low Carb)

This is a fresh, crispy and healthy salad that is topped with warm roasted vegetables
Course Healthy Salad, Light Lunch, Lunch, Main Course, Salad, Side Salad
Cuisine All around
Keyword Dairy-Free, Easy, Fresh, Gluten-Free, Grain Free, Light, Nut Free, Oil Free, Quick, Salad, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1

Ingredients

  • 1 hand full of Green leafs
  • 1 Broccoli head cut into smaller florets
  • 1/2 Zucchini sliced
  • 1/2 Zucchini thinly sliced lenghtwise using a mandolin
  • 1/2 Aubergine thinly sliced
  • 3 Button mushrooms sliced
  • 1/2-1 tbsp Tamari
  • 1/2 Lemon juiced
  • 2 tbsp (Vegan) yoghurt
  • 1 tbsp Tahini
  • 1 tbsp Buckwheat, to top
  • Cilantro, to garnish

Instructions

  • Preheat a nonstick pan over medium heat.
  • Fry the aubergine, zucchini slices and mushrooms in tamari until they have softened and are golden brown.
  • Meanwhile put green leafs on a plate. Add raw broccoli and mandolin sliced zucchini.
  • Mix yoghurt and tahini in a bowl. Set aside.
  • When the freid vegetables are done, add them on top of the salad, drizzle with lemon juice and top with buckwheat and cilantro.
  • Serve with the tahini yoghurt.