Vegan Apple and Schnitzel Salad with Coconut and Coriander Dressing

1. Pre heat the oven to 200 °C. Rinse and dry the chickpeas. Toss the chickpeas with the olive oil, place on a baking tray and roast until crisp, 30-40 minutes. Sprinkle the masala spice on top.
2. Arrange the Quorn Vegan Crumbed Schnitzels on a baking tray and bake until golden and crisp, 20 minutes.
3. For the dressing, combine the coconut milk, orange juice, nutritional yeast, tahini paste, coriander, vinegar and garlic and blend with a hand blender until smooth. Season it to taste.
4. To assemble the salad, add a schnitzel and baby gem lettuce half to each serving plate. Stack the thinly sliced apples on top of the schnitzels and scatter the chickpeas, thinly sliced radishes, walnuts and red onion top. Add a few basil leaves and serve the salads with the dressing on the side.

TIP: A Chinese mandolin is a wonderful kitchen tool that can be used to thinly slice vegetables and fruit. Alternatively, use a very sharp chef’s knife to thinly slice the apples and radishes into paper-thin discs.

TIP: To prevent the apple slices from going brown, dip each slice into some acidulated water. Add a few splashes of lemon juice to cold water to make the acidulated water.