Indian summer salad

Recipe summaryClick image to view larger version

Indian summer salad

Suitable for vegans
Category Main course
Serves 4
Preparation 10 minutes
Cooking 13 minutes

Rating: Rated 5 / 5 (2 ratings)

This Indian summer salad features in the new Mood Food cookery demonstrations by Viva!, VVF and VRC's food & cookery manager, Helen Rossiter.
Recipe courtesy of the Vegetarian Recipe Club – from Viva! and the Vegetarian & Vegan Foundation. For more great recipes visit


  • 50g baby pasta shapes, like Conchigliette
  • 1 beetroot, peeled and cubed
  • 1 avocado, sliced
  • 1 tsp cumin seeds
  • 1 tbsp vegan mayonnaise
  • 1 tin chickpeas, drained
  • juice of 1 orange
  • ½ yellow pepper
  • ½ tsp fennel seeds


Stage 1

Cook pasta according to packet instructions (takes around 13 minutes).

Stage 2

Meanwhile, lightly toast the seeds under a grill on in a small dry frying pan on a low heat.

Stage 3

Put all remaining ingredients into a mixing bowl, then add the seeds.

Stage 4

Once pasta is cooked, allow it to cool before adding everything together and mixing well. Serve with green salad leaves.


Indian summer salad


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Eloise Horsfield said:

4th August 2011 10:42
This looks really delicious and nutritious - all the key food groups being provided in one healthy summer dish. I can't wait to try it; will report back when I have done!

Recipe author

Published by: Vegetarian Living
Recipe and styling: Vegetarian Recipe Club
Photography: Vegetarian Recipe Club

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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