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Bright, fresh spring salad with vegan roast chicken and asparagus and a spinach and herb pesto. So much flavour in every single bite! #springsalad #veganmeat #asparagus #veganrecipes

Spring Salad with Vegan Roast Chicken and Asparagus

Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Quantity: 2 servings

Ingredients

Roasted ingredients:
  • 300g (12 ounces) new potatoes
  • 2 teaspoons olive oil
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • small pinch each of salt and pepper
  • 100g (12 spears) asparagus
  • 220g pack Richmond vegan chicken pieces (frozen)
Pesto ingredients:
  • 2 tablespoons sunflower seeds
  • 50g (2 small handfuls) fresh baby spinach
  • 1 bunch fresh basil leaves
  • 10 fresh mint leaves
  • 2-3 cloves garlic
  • 60ml (1/4 cup) olive oil
  • juice of 1 lemon
  • large pinch each of salt and pepper
To serve:
  • 1 microwave pack of wholegrain or mixed rice
  • 100g (3/4 cup) shelled edamame peas (or substitute cooked petit pois or garden peas)
  • 4 spring onions – finely sliced
  • 2 tablespoons plain vegan yoghurt

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
  2. Cut the potatoes in half if they're particularly large for new potatoes. Then toss them in 1 teaspoon of the oil, the garlic and onion granules, small pinch each salt and pepper. Tip onto the tray and roast for 25 minutes
  3. While they cook make the pesto. Toast the sunflower seeds in a dry frying pan over a high heat, tossing the pan very frequently and watching them like a hawk until they're just golden
  4. Tip them into a food processor along with the rest of the pesto ingredients and whizz to a thick paste
  5. Break off any woody stems from the asparagus and cut them in half. Toss them in the remaining teaspoon of oil, salt and pepper
  6. After 25 minutes of cooking the potatoes, add the asparagus and chicken to the tray and cook for another 15 minutes. If you're not using Richmond chicken pieces, cook according the the package instructions
  7. Heat the rice pack in the microwave, tip it into a serving bowl and stir around 1/3 of the pesto through it
  8. Top with the cooked potatoes, asparagus and chicken
  9. Scatter over the edamame and sliced spring onions then dot over some more of the pesto and plain vegan yoghurt
  10. Chill any leftovers and store in an airtight container in the fridge as this makes a terrific quick lunch!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spring-salad-with-vegan-roast-chicken-and-asparagus/