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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
White bean, Courgette and Violife Greek White salad with Violife Creamy Lemon dressing..
Savour the refreshing flavours of our White Bean, Courgette, and Violife Greek White Salad with Violife Creamy Lemon Dressing. This vibrant salad features tender white beans and thinly sliced courgette, creating a satisfying base rich in both texture and taste. Tossed with cubes of Violife Greek White, a delicious plant-based alternative to feta, the salad offers a delightful, tangy twist..
Savour the refreshing flavours of our White Bean, Courgette, and Violife Greek White Salad with Violife Creamy Lemon Dressing.
Cooking time30 minutes
Preparation time30 minutes
Servings10 portions
Low
Low
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
freshly cracked black pepper and flaky sea salt to taste
Salad
50 g of basil
50 g of mint
30 g of pistachios
30 g of walnut pieces
20 g of toasted pine nuts
500 g cooked bulgur wheat
500 g courgettes, cut into 1cm pieces
20 ml chilli oil
1 lemon, juiced
400 g of Violife Greek White
1 portion of pomegranate seeds
200 g baby spinach leaves
200 g rocket
Dressing
Soften the Violife creamy and blend with all the other ingredients, set aside.
Salad
Toss the diced courgette with the chilli oil and lemon juice and season with freshly cracked black pepper and flaky sea salt.
Sit aside for 10 minutes before mixing with all the other ingredients and one of the Greek white blocks.
Mix with a little of the lemon and Violife creamy dressing.
Place the mixed leaves on the base and top with the bulgur wheat and courgette salad mix.
Top each salad with some more Greek white and some more herbs, nuts and pomegranate seeds.
Drizzle with more of the lemon and creamy dressing.
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