Festive Vegan Duck Salad

This is a great festive salad to perk you up after a big blow out roast! Wow your meaty friends with this vegan treat at a Boxing Day buffet when everyone is expecting cold greasy tasteless lumps of turkey! It is a riot of colour and flavour…

  • 2 tins of vegetarian duck, sliced into strips
  • 1 large handful of cashew nuts
  • 1 teaspoon ground five-spice
  • 1 bunch fresh coriander, roughly chopped
  • 4 large handfuls of mixed salad leaves, such as chicory, rocket, spinach, watercress
  • 1 tablespoon maple syrup
  • 1 fresh red chilli, deseeded and finely chopped
  • ½ pomegranate
  • For the dressing
  • juice of 1 clementine
  • juice of 1 lime
  • ½ pomegranate
  • ½ red onion, peeled and coarsely grated
  • extra virgin olive oil
  • 1 tablespoon soya sauce
  • 1 teaspoon sesame oil
  • 1 thumb-sized piece of fresh ginger, peeled and coarsely grated

Chop the veggie duck into thin strips and put into a pan on a medium heat. Add the cashew nuts and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing sticks or burns. Mix the  coriander in a bowl with the mixed salad leaves. Make the dressing in a separate bowl by mixing the juice from the clementine and lime. Squeeze the juice from one of the pomegranate halves through your hands to catch any seeds then discard them. Stir in the grated onion. Add olive oil; use the same volume of virgin olive oil as you have juice so the volume of your dressing doubles. Add the soya sauce and sesame oil. Squeeze the juice out of the grated ginger into the dressing and discard the pulp. Stir and taste, you may need more soya sauce or lime juice. Drizzle over enough dressing to coat the salad leaves then toss. Add the syrup to the pan with the duck and stir through until coated. Turn the heat up for the last few seconds to crisp up the duck pieces. Loosely toss together the leaves and most of the duck and nuts then drop the remaining duck and nut mixture over the leaves. Sprinkle the pomegranate seeds over the salad like little jewels! Garnish with some finely sliced red chilli and serve straight away! If you have thin crispy pancakes, all the better – this is great party food – guest can make their own pancakes at the table.

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One Response to Festive Vegan Duck Salad

  1. Yumm! That dressing sounds especially nice

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