Everyone loves a good pizza night.
In our family, we like to make our own, and I always make this salad to go with our pizza. It's the perfect complement because it's salty, crunchy, fresh, healthy, easy to make, and great with pizza.
Prep Time: 20 minutes
INGREDIENTS
- 1 head iceberg lettuce, shredded
- 1 cup shredded radicchio
- ½ cup halved cherry tomatoes
- 1 (15oz/425g) can chickpeas, drained and rinsed
- 1 cup sliced pepperoncini
- ½ cup sliced green olives
- ½ red onion, thinly sliced or diced
- Vegan mozzarella, optional
Dressing options:
- 30-Second Red Wine Vinaigrette (page 197)
- ItalianGirl Dressing (page 218)
- Vinaigrette of your choosing
METHOD
-
To a large salad bowl, add all the ingredients, including vegan mozzarella, if using. Toss with your dressing of choice, and enjoy.
NOTE: I like to use vegan cashew mozzarella to top my salad!
If you want to impress someone, this salad will make them want to date you-it's that good.
Learn about World Baking Day 2023 and check out delicious recipes to inspire
We chatted to social media sensation Danielle Brown ahead of the release of her much anticipated all-vegan cookbook, HealthyGirl Kitchen.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
