A freesweet recipe:
candied walnut and vegan parmesan salad
- Heat 2x teaspoons of vegan margarine with a tablespoon of Freesweet in a pan on a medium heat. Add in half a cup of chopped walnuts and stir continuously until coated and caramelized.
- Transfer them onto a piece of wax paper and separate quickly before the dry and stick together.
- Rip up some fresh lettuce in a bowl and add in arugula in the ration 2:1.
- Chop up some cucumber and half an avo. Sprinkle on top of the lettuce mix.
- Finely chop half a mango and add to the salad.
- Add in candied walnuts and grate over the vegan Parmesan cheese using a potato peeler or the wide side of the grater to ensure they are chunky or ribbon like. Serve with dressing and roasted bruschetta or gluten free crackers.
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