Having planned out my menu for the week ahead in line with a delivery of meat, I am acutely aware that an impending carnivorous period may be upon us. It seemed fitting therefore to table a vegetarian meal this evening.
There was minimal cooking involved in this dish inspired by Nat Lawrance's cauliflower and vegan halloumi salad recipe from the from the Kindness Community Vegan Cookbook. With a moratorium on the serving of cauliflower in any guise in our house at the moment, I substituted this for finely diced raw red cabbage. I also took the advice to 'use whatever dried fruit, herbs and vegetables you have on hand' literally and so added and subtracted ingredients according to taste and availability.
When it came to the dressing of tahini, lemon juice, apple cider vinegar, tamari and seasoning I followed the recipe more carefully to excellent results. Not only did we experience the feel good factor from eating healthily, it also tasted great. Recommend!