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Roasted Soya Chunks Salad

A delightful medley of crispy soya chunks and fresh veggies, perfect for family gatherings and a healthy meal option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Budget-Friendly, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup soya chunks
  • 2 cups mixed salad greens
  • 1 chopped cucumber
  • 1 chopped tomato
  • 1 thinly sliced onion
  • 1 chopped bell pepper
For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: herbs for garnish Ensure substitutions are Halal-compliant.

Method
 

Preparation
  1. Boil 1 cup of soya chunks in water for about 5 minutes to soften them. Drain and let cool.
  2. Chop cucumber, tomato, onion, and bell pepper into bite-sized pieces.
Cooking
  1. Preheat your oven to 400°F (200°C). Toss the soya chunks in 2 tablespoons of olive oil, salt, and pepper, and spread them on a baking tray.
  2. Roast for 15-20 minutes until golden and crispy, flipping halfway through.
Assembly
  1. In a large mixing bowl, combine mixed salad greens, cucumbers, tomatoes, onions, and bell peppers.
  2. Add the roasted soya chunks to the salad.
  3. Drizzle 1 tablespoon of lemon juice over the salad and toss gently to combine.
Serving
  1. Serve immediately or chill briefly in the refrigerator before serving.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes if needed. Optional ingredient substitutions are welcome, like grated carrots or corn.