Servings: 4-6 people, Preparation time: 15 minutes, Cooking Time: 10 minutes
1 box Fry’s Chicken-Style Nuggets (or use Fry’s Rice Protein and Chia Chicken-Style Nuggets)
1 head broccoli, washed well
4 tbsp mixed seeds, lightly toasted
½ cup goji berries, cranberries and raisin mix
1 punnet mini plum tomatoes, washed and halved (yellow and red)
1 apple, cored and finely chopped
½ cup cooked chickpeas
For the Vegan Mayonnaise Dressing:
1-2 tbsp cooked chickpeas
2 ½ tsp white balsamic vinegar
Juice of 1 lemon
1 heaped tsp mustard
1 tsp Xylitol
Salt and pepper to taste
½ cup oil mix (grapeseed, avo, olive oil and coconut oil)
Add half an avocado if serving all the mayonnaise within an hour or two.
Place the Nuggets in the Airfryer for 6-8 minutes, and cook until golden and crispy. Slice the Nuggets in half.
Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into tiny bite-size pieces.
Place in a large bowl. Add the remaining ingredients, including the Nuggets, and stir well.
To make home-made vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand held blender. Add the avocado, if using. Blitz until thick and creamy.
With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.
Add the mayonnaise to the salad bowl and mix through.