This recipe has been shared with is by Amy Klitscher of The Sustainable Food Co., New Zealand's first zero waste catering company. A graduate of Panuku Development Auckland's, The Kitchen Project, Amy is helping Kiwis change their perceptions of foodthrough her vibrant, plant-based catering menu and private chef experiences, all the while contributing zero-waste to landfill through the entire process. To find out more go to Thekitchenproject.co.nz
|1||Broccoli, chopped into small pieces (Main)|
|¼ ||Red onions, chopped finely|
|¾ cup||Sunflower seeds|
|1 pinch||Salt and pepper|
|1 small handful||Chopped mint|
|1 scoop||Vegan mayonnaise|
|½ ||Lemons, juice only|
|½ ||Coconut (Main)|
|1 Tbsp||Avocado oil|
|½ tsp||Smoked paprika|
|¼ tsp||Onion powder|
|¼ tsp||Garlic powder|
|1 Tbsp||Maple syrup|
|2 Tbsp||Soy sauce|
|3 drops||Liquid smoke|
- To make the coconut bacon, remove the coconut flesh from the shell and slice it into long, thin slices. Oil a pan and fry the coconut strips with the paprika, onion powder, garlic powder, maple syrup, soy sauce and liquid smoke for 5-10 mins or until very golden.
- Lightly toast the sunflower seeds in a dry pan until golden and crunchy.
- Add all ingredients together in a mixing bowl, ensure to coat everything nicely in the dressing - then enjoy.