Sadhana Kitchen Super Bowl

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

Baby English spinach leaves, to serve
1 batch Brazil nut cheddar cream cheese
1 batch Tomato, paprika & zucchini hummus
1 batch Sauerkraut
1 batch Beetroot dip

Zoodles:
2 zucchini, spiralised
1 tablespoon lemon juice
1 tablespoon cold-pressed extra virgin olive oil
pinch of Himalayan pink salt or Celtic sea salt

Minted cucumber:
2 large cucumbers, sliced
2 tablespoons finely chopped mint
1 tablespoon lemon juice

Lemony kale:
140 g (2 cups) shredded kale
1 tablespoon lemon juice
1 tablespoon cold-pressed extra virgin olive oil

Parsley tomatoes:
250 g cherry tomatoes, cut in half
1 tablespoon cold-pressed extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley

Method

Put the zoodles ingredients in a small mixing bowl and toss together. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.

Line a large bowl or platter with some baby spinach leaves. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip. Enjoy straightaway.

This recipe features in The Naked Vegan (Murdoch Books; 2016).

Notes