Sort ingredients
laurabucchieri
QR Code
Listen
Pdf
Combine soy yoghurt, cashews, coriander, chives, basil, pickled jalapenos, 1 tbsp olive oil, garlic clove, and lemon juice in a blender.
Blend until smooth, season with salt and pepper to taste.
In a separate bowl, combine pinenuts, 2.5 tbsp olive oil, and red pepper flakes.
Add asparagus spears and flat beans to a pan and cook until charred.
Cook giant cous cous according to package directions.
Assemble the salad by combining the cooked cous cous, charred vegetables, avocado, olives, and vegan chicken pieces.
Drizzle the green goddess dressing over the salad.