Crunchy Thai Salad with Protein Chunks

For the salad:

125g (one packet) Profusion Organic Pea & Fava Protein Chunks

2 tbsp sesame oil

2 carrots, peeled and shredded

150g cabbage, shredded

8cm piece cucumber, halved and shredded

5 radishes, sliced

4 spring onions, shredded

1 tbsp rice vinegar

2 handfuls baby spinach, shredded

Sprinkle of Profusion Fine Pink Himalayan Salt


For the dressing:

2 tbsp tahini

1 tbsp mirin

1 tbsp light soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

  1. Add the protein chunks to a bowl and rehydrate by adding water according to the package instructions.
  2. Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes.
  3. Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing.
  4. Once rehydrated, add the protein chunks to a small saucepan with the sesame oil and fry for 2-5 minutes or until golden.
  5. Add the protein chunks and spinach to the salad, then toss everything together with the dressing. Top with a sprinkle of salt and serve!

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