Recipe

FAB Is Delighted To Be Working With Sacla, The Famous Pesto

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FAB is delighted to be working with Sacla’, the famous Pesto Pioneers.⁠

This recipe, using Beetroot & Cauliflower Kale Salad with Sacla’ Vegan Basil Pesto Dressing topped with crunchy almonds, juicy pomegranate and sweet raisins, is easy and delicious. ⁠

Free-from dairy, wheat, and gluten, but still the authentic taste and texture.⁠

Have you tried it?⁠


Serves 2 as a main course.⁠

INGREDIENTS⁠
300g cauliflower florets⁠
300g beetroot ⁠
2 handfuls of shredded kale (hard stalks removed)⁠
400g drained chickpeas ⁠
2 Tbsp Sacla’ Free From Basil Pesto⁠
Juice 1 1/2 to 2 lemons⁠
1 garlic clove⁠
1/4 pomegranate⁠
1/4 red onion⁠
1 handful raisins⁠
1 generous handful almonds⁠
Olive oil⁠

METHOD⁠
1. Preheat the oven to 200°C.⁠
2. Line two oven trays with baking paper.⁠
3. Peel beetroots and cut in 1/2cm [0.2 inches] half moon slices. Cut cauliflower florets into medium size chunks.⁠
4. Place beetroot on one oven tray. Place the cauliflower florest on the other. Drizzle both with olive oil.⁠
5. Roast the beetroot for 10 mins in the oven. Add the cauliflower and roast all together for another 20-25 mins. ⁠
6. Prepare dressing by mixing together pesto, crushed garlic clove and lemon juice.⁠
7. Slice onion into small squares. Remove seeds from pomegranate and set aside.⁠
8. When the vegetables are cooked, place them in a salad bowl. Add kale, chickpeas and toss everything in the pesto dressing.⁠
9. Top with red onion, pomegranate seeds, raisins and almonds. Toss again and enjoy!⁠

Let us know if you’ve tried it in the comments below.⁠



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