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Super Summer Bowl


For the salad:

• 200g (7oz) rocket
• ½ cucumber
• 1 peach
• 50g (1.7 oz) blueberries
• 50g (1.7 oz) gooseberries
• 25g (0.8 oz) almonds
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tsp maple syrup
• Salt


• Fresh herbs (e.g. garden cress, parsley, basil)

Lemon and Mint Dressing

• ¼ bunch fresh mint
• 1 lemon
• 4 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper


For the salad:

1. Wash, spin dry and tear up the rocket. Trim and wash the cucumber and thinly slice with a mandoline. Wash, halve and pit the peach.

Cut into thin wedges. Sort the berries, wash and carefully pat dry. Then cut them in half. Coarsely chop the almonds.

2. To make the dressing, mix the balsamic vinegar with the olive oil, maple syrup, a pinch of salt and 3 tablespoons of water.

3. Wash the herbs, shake dry and pluck as many leaves from the stems as needed. Divide the rocket, cucumber slices, peach wedges and berries into two bowls. Top with the chopped almonds, drizzle with the Lemon and Mint Drizzle (see recipe) and sprinkle over with the herbs.

Lemon and Mint Dressing

1. Wash the mint, shake dry, pluck the leaves from the stems and finely chop. Squeeze the lemon. In a bowl, combine the mint, lemon juice, olive oil, maple syrup and a pinch each of salt and pepper with 2 tablespoons of water and whisk until fully incorporated

2. Walnuts can be used instead of almonds in autumn to round out the flavour, while other seasonal fruits, such as strawberries in spring and pear wedges in autumn make excellent alternatives to the fruit used here.

Recipe from Vegan Buddha Bowls by Jessica Lerchenmüller. Grub Street Publishing.

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