Vegan Blueberry, Rocket & Pistachio Salad

At night, I often awake in the woodland of my mind. This is where the magic happens, I conjure up flavours that I would so love to amalgamate into a recipe. At 3am, I am often poised with my notebook and pen, jotting these ideas, and dreaming them into fruition.

This is one such recipe, born of a need to tick every box, fresh, fruity, creamy, and zingy with just enough bite to be satisfying yet still light for halcyon summer days. Sleep can wait, this is far more pressing….

Yield: 4

Author: Suze Morrison

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Vegan Blueberry, Rocket & Pistachio Salad

Prep time: 10 MinTotal time: 10 Min

Fresh, fruity, creamy, and zingy with just enough bite to be satisfying.

Ingredients

• 60g Rocket, fresh and washed.
• 1 Head Celery
• 100g Blueberries
• 100g Pistachios, roasted and roughly chopped.
• 1 Block Feta, crumbled.
• Small handful Soft Garden herbs, torn.

Pistachio Garlic Dressing

• 2 tbsp Olive Oil
• 1 tbsp Pistachio Paste
• 2 tbsp Lemon Juice
• 3tbsp Vegan Crème Fraiche
• 1tsp Dijon Mustard
• 1 tsp Honey
• 1 Garlic Clove, minced.
• Sea Salt & Cracked Black Pepper to taste.

Instructions

1. It couldn’t be simpler. Whisk all the dressing ingredients together until smooth and emulsified. Taste and adjust the seasoning to your liking.
2. Rub a little dressing around the base and sides of your serving bowl and tumble in the rocket, celery, blueberries, and pistachios.
3. Add a little dressing and the feta and gently mix through. Garnish with soft herbs and sere with extra dressing on the side.