VEGAN GREEK SALAD ‘NOT DOG’- New Recipe
DESCRIPTION A Greek-inspired vegan ‘Not Dog’ using the delicious Red Onion and Rosemary Sausages by Somi Igbene.
Ingredients 2 hot dog buns, toasted 4 Linda McCartney Red Onion and Rosemary Sausages For the Tzatziki ½ medium cucumber, peeled then finely grated 250ml soy yoghurt 1 tsp garlic powder 1 tbsp freshly chopped dill 1 tsp lemon juice Pinch of salt and black pepper, to taste For the Greek Salad 50g baby leaf salad 50g cherry tomatoes, halved 50g vegan feta cheese, cubed 50g Kalamata olives, pitted and sliced into rings ¼ large cucumber, deseeded then chopped ¼ red onion, thinly sliced 2 tsp extra virgin olive oil ½ tsp dried oregano Pinch of salt and black pepper, to taste
Start by cooking the Red Onion and Rosemary hot dogs according to the package instructions.
To make the tzatziki, put the grated cucumber into a clean muslin cloth then squeeze gently to remove excess moisture. Into a medium mixing bowl, add strained cucumber, yoghurt, garlic, dill and lemon juice. Stir thoroughly to combine, then season with salt and black pepper and store in the refrigerator until needed.
Meanwhile, put the red onions, tomatoes, cucumber, feta, olives, oregano and 1 tsp of olive oil in a medium bowl and toss gently to combine. Season the salad mix with salt and black pepper then set aside. Toss the baby leaf salad with the remaining teaspoon of olive oil then set aside.
Once the sausages are cooked, put the salad leaves at the base of the buns. Top with the hot dogs then layer on the Greek salad. Serve with the tzatziki dip and some potato chips if you desire.