The power protein vegan salad combining nuts, beans, and hearty grains. Topped with a delicious sprinkling of toasted nuts and seeds, including almonds that have been chilli roasted for that smoky and spicy flavour which complements the mighty beans and hearty quinoa perfectly.


  • 150g spinach & rocket
  • 200g cooked Buckwheat
  • 100g edamame beans
  • 100g kidney beans
  • 100g chickpeas
  • 10 Chopped cherry tomatoes
  • 1 x Red onion sliced
  • Roasted Almonds: 100g flaked almonds, 1/2 tsp smoked paprika, 1/2 tsp chilli powder


  • 3 tbsp lime juice
  • 2 tbsp rapeseed oil
  • 1 garlic clove
  • 1 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • Pinch of salt


  1. Bring a pan to a medium heat and add the almonds, oil and spices. Mix well until almonds are well coated. Cooked until they slightly brown. Be careful not to burn.
  2. Mix greens, buckwheat, beans and onion until combined. Add the roasted almonds and sprinkle with the dressing.