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Let's face it: there are salads, and then there are delicious, nutritious, abundant vegan salads. Knowing how to up-level your salads can help you create a quick, fulfilling meal from local, fresh ingredients for maximum taste, maximum nourishment and minimum environmental impact.
With her fantastic reinvention of the conventional salad, Raw by Nature offers this delicious warm salad that is the perfect accompaniment to a summertime barbecue, a warm dose of winter freshness or a complete bowl of nutrition by itself.



2 cups baby spinach
¼ cup mint
1 large eggplant sliced 1cm rounds
1- 2 teaspoons olive oil
1 tin lentils strained and rinsed
¼ cup activated macadamias
2 tablespoons goji berries
2 tablespoons mung bean sprouts
¼ cup crumbled vegan feta
Preheat your oven to 180 degrees celsius.

Drizzle the olive oil over a large baking tray and lay the eggplant rounds out side by side (you may need 2 trays) . Sprinkle with salt and bake for 15 minutes, then flip and bake for another 15 minutes or so until golden and soft and a little crispy around the edges.

In a large bowl, combine all other ingredients. When the eggplant is cooked, add the eggplant to the bowl and toss gently.

Transfer the salad onto one large platter or two plates. Drizzle over the dressing to your liking. You may like to top with extra feta, nuts or seeds and fresh herbs.

Hemp Seed & Lemon Dressing

½ cup hemp seeds
⅓ cup water
1 medium lemon juiced
¼ teaspoon garlic powder
½ teaspoon salt
1 teaspoon fresh dill
1 teaspoon fresh coriander
1 teaspoon fresh parsley
Blend until smooth and creamy. You may need a little extra water to reach your desired consistency. This will keep in an airtight jar in the fridge for 2-3 days.


Original recipe by Raw by Nature -

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