100 ml peas, blanched
100 ml corn, blanched
2 Peppadews, finely sliced
Vegan Mayonnaise Dressing
1 heaped tbsp of cooked chickpeas (from a tin works well)
20 ml white balsamic vinegar
Juice of 1 lemon
1 heaped tsp mustard
1 tsp xylitol
150 ml oil mix (grapeseed oil, avocado oil, olive oil and coconut oil)
Salt and pepper, to taste
Add half an avocado (if serving all the mayonnaise within an hour or two)
In the air fryer basket place the Butternut Balls and the Falafels, side by side, with a bit of room in between each ball. Air fry, for 10 minutes at 180°C, or until crispy on the outside and the Butternut Balls have become golden. If you don’t have an air fryer, simply cook according to the packaging instructions.
To make vegan mayonnaise, place the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand-held blender. Add avocado, if using. Blitz until thick and creamy. With the head of the blender still in the jug, start pouring the oil in while lifting the blender up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.
Layer the salad ingredients in a glass jar. Layer with the lettuce first, then the corn, followed by the peas, then the Butternut Balls and the Falafels, and finally ending with the Peppadews.