Veganuary is upon us and we're in the spirit of trying something new. Give this Vegan salad a go for a nourishing lunch or dinner.

Serves 2 people | Prep time 15 minutes

Ingredients

• 1 x apple of choice
• 200g x butter beans/ or artichokes
• 1 x banana shallot 
• 1 x quarter red pepper
• 20g x pumpkin seeds
• 8 x cherry tomatoes/ or seasonal tomato substitute 
• 1 x baby gem lettuce
• 50g x rocket leaves
• 20ml olive oil/ chilli oil
• 10ml white balsamic vinegar
• 1 tsp whole grain mustard/ alternative mustard
• 2 x thick sliced sough dough bread- toasted if wished

Method

• Quarter the apple and remove core, slice into small chunks 4mm thick
• Toast pumpkin seeds in a pan with a small pinch of salt
• Half the cherry tomatoes with olive oil and season with Salt and Pepper
• Slice the baby gem lettuce keeping to whole leave aside
• Wash the gem lettuce and rocket leaves together, and pat dry. Do not crush the leaves
• In a mixing bowl place whole grain mustard, mix olive oil and balsamic vinegar
• Fine dice banana shallot and red pepper
• In a hot pan briefly sweat both until soft and season
• Put softened shallots and peppers into dressing mix and place to side to cool
• In the same pan used to sweat shallots and peppers place sough dough bread on the hot pan
• Ready to plate