“Roquefort” Salad

This has to be one of my favourite salads as it definitely tastes like a traditional Roquefort salad but since it is vegan, it is healthier. Double yum.

---

INGREDIENTS

• 3 cups kale

• 1 cup watercress

• Olive oil

• Sea salt

• Black pepper

• 2/3 cups cashew nuts

• 1 tsp garlic powder

• Parsley

• 1 can of chickpeas

• Tamari

• 1 - 2 pears

---

1. Preheat the oven to 200 ˚C. Roast the chickpeas in a little olive oil and Tamari sauce for 15-20 min. They should be crispy and golden.

2. Marinate 3 cups of washed chopped kale & 1 cup of watercress with some olive oil and a little sea salt. Make sure to gently knead the kale leaves in the oil and salt for about 3 minutes before adding the watercress. Let stand for about 10 minutes.

3. In a food processor, mix 1/3 cup of cashew nuts, 1 tsp of garlic powder, 1-2 tbsp of olive oil, sea salt, pepper and fresh parsley (to taste) until you have a nice nutty "dough". If is it too dry, add more olive oil.

4. To make the sauce, mix 1/3 cups or cashew nuts, 3 tbsp of olive oil, a pinch of sea salt and pepper (to taste). Add enough water to barely cover the nuts. Mix into a creamy sauce. If it is too liquid, add more nuts and seasoning.

5. Add the salad leaves in the bottom of your bowl, then add some cooled off roasted chickpeas, your nutty blend, finely sliced pear and finish off with the white sauce.