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Anyone for Salad?

I’d say that Westgste Design’s brilliant food selection is a leading light locally when it comes to offering a wide choice of tasty food covering wholefood, vegetarian and vegan, gluten free and raw options. Darron’s keen sense of flavor combinations has never let them down. The unrivaled selection of super delicious salads has alway been a major draw for me with offerings as diverse as carrot and beetroot slaw, roasted cauliflower and chorizo, sweet chilli noodles and broccoli and feta salad.
(I can imagine nothing further from the Spartan collection of lettuce, tomato, cooked ham and a boiled egg which was the less appealing ‘salad’ of my childhood.) You can’t imagine my joy on discovering that the already great range on offer has just been increased. I’m talking about the new takeaway salad bar just opened on street level. If you haven’t tried it out it’s a must!
Darron was kind enough to share the following salad recipe with us in case you feel like a little kitchen creativity or it’s one of many you can pop into Westgate and take away any time!

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1 Aubergine sliced
2 Fennell Bulbs sliced
200g of Sprouted Mung Beans or Puy Lentils if unavailable
50g Sundried Tomatoes
1 Bunch of Chopped Coriander
1/2 Red Chilli deseeded and chopped
20g Sumac
100g Spinach Leaf[/vc_column_text][vc_column_text]


2 Tblsp Tahini
Juice of 2 Lemons
50ml Olive Oil
10ml Apple Cider Vinegar
20ml Maple Syrup[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”11277″ img_size=”full” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Place the sliced aubergine and fennel in a baking tray, with a splash of olive oil.  Roast at 170oc for 30 minues.  Allow to cool.

Whisk together all the dressing ingredients and set aside.

Combine the cooled aubergine and fennel with the rest of the salad ingredients.

Fold through the desired amount of dressing, keep the leftover dressing in the fridge.

Season well with salt, pepper and a table spoon of Sumac.