FOODLOVER Issue 20

❤ LOVE LOCAL ❤ VEGAN CAESAR SALAD

Don’t be fooled by the fact that this is a salad – it really is a fi lling meal by itself! Feel free to use different vegetables, but keep the mayo dressing and bread croutons – this rounds up the salad and makes it delightfully rich.

Serves 2 as a main, 4 as a side

For the salad: ❤ 6–8 leaves of Tuscan kale or young kale

❤ Quarter teaspoon sea salt

❤ Juice of 1 lemon ❤ 250 g lettuce mix (de pending on the season you can mix up to 3 varieties – oak leaf, red leaf, rocket, endive, romaine, watercress, radicchio, lamb’s lettuce/corn salad, etc.)

❤ Half ripe avocado ❤ 1 medium carrot (or other root), fi nely grated

❤ 5 tablespoons alfalfa, garlic, leek, cress or other seed sprouts

❤ 4 tablespoons chopped walnuts

❤ 100 g gluten-free croutons

❤ 10 chive fl owers or other edible fl owers (optional)

For the dressing:

❤ 450 g tofu mayonnaise or sunfl ower seed & cashew mayonnaise (see below)

1 Wash and drain the kale leaves and then remove the stem that runs up through the centre of each leaf. Slice the kale thinly, sprinkle with the salt and lemon juice and massage the leaves quickly before letting them marinate for 10 minutes. This will soften them and make them easier to digest and chew. Wash, drain and tear the lettuce leaves, and peel and cube the avocado. In a large salad bowl, combine the lettuce, avocado, grated carrot (or other root), seed sprouts, walnuts, croutons and fl owers (if using).

2 Pour over the chosen mayonnaise and, with the help of two salad spoons, mix well until completely incorporated. Taste and adjust the seasoning, adding more salt, vinegar or spices of choice, if necessary. Let rest for 10 minutes before serving, to allow the fl avours to develop.

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EXPERIENCE THE TRUE TASTE OF DORSET AT THE HIGHCLIFF GRILL.

The Highcliff Grill is nestled within the historic walls of the iconic Bournemouth Highcliff Marriott Hotel. Perched high upon a cliff top in a truly inspirational setting, the hotel is perfect for a culinary short break away. Enjoy award-winning food in the Grill and all the elegance the Highcliff has to offer.

Enjoy a culinary weekend to savour and book our dining experience stay, complete with dinner, bed and breakfast from only £185.00 for two guests.

To book, please call us on 01202 557702, option 1. Alternatively, book via our website www.BournemouthHighcliffMarriott.co.uk. Please quote 'D60' on booking.

For dinner-only bookings, please call 01202 200800.

SUNFLOWER & CASHEW MAYONNAISE

❤ 85 g sunfl ower seeds ❤ 95 g cashews ❤ 3 tablespoons olive oil ❤ Three quarters teaspoon sea salt ❤ 4 tablespoons lemon juice ❤ 1 soft date ❤ 200 ml cold water ❤ 1 tablespoon apple cider vinegar

❤ 2 garlic cloves, peeled (optional)

Makes 400 g

1 Soak the seeds and nuts in cold water overnight, then drain, discarding the liquid, rinse and drain again. Add them to the blender with all the other ingredients and blend until completely smooth. For the best results, use a high-speed blender to achieve a lovely velvety consistency.

The Vegan Pantry by Dunja Gulin, publisher: Ryland Peters & Small, photography: Willam Reavell

BOURNEMOUTH HIGHCLIFF MARRIOTT HOTEL

St. Michael's Road, Bournemouth, Dorset, BH2 5DU

T. 01202 557702 W. BournemouthHighcliffMarriott.co.uk

Rates are per room, per night, based on two people sharing. Subject to availability and not available for groups of 10 or more rooms. Dinner is from the Taste of Dorset menu.

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