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Recipe provided by Gemma Davis + Tracey Noelle

This is a hearty salad and an easy way to get vegetables into those who are not so keen to eat them, especially with the homemade teriyaki sauce. Sweet potato packs tremendous nutritional value and helps stabilise blood sugar – and yes, you can find them in different colours! The cauliflower is also wonderful roasted and hosts lots of antioxidants.


11⁄2 cups cooked wild rice and farro – or whatever grains you have! It’s good to mix 2–3 grains

to add dimension to this salad

11⁄2 cups cauliflower florets, broken into bite-sized pieces

2 cups brussels sprouts, trimmed and quartered 1 large sweet potato (white, purple or orange),

cut into cubes

extra virgin olive oil, for drizzling

3 tablespoons pine nuts

6 sprigs spring onions, thinly sliced

2 handfuls kale, roughly chopped

2–3 handfuls baby spinach leaves

2–3 fresh mandarins, peeled and segmented, or alternatively use 200 g can mandarins, drained 1 handful mung bean or bean sprouts


1∕3 cup teriyaki sauce (see page 108) 1∕3 cup rice wine vinegar

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

2 teaspoons coconut sugar

1⁄2 cup olive or sesame oil


Preheat the oven to 200 ̊C. Line a baking tray with baking paper.

Place the cauliflower, brussels sprouts and sweet potato on the prepared tray and toss with a light drizzle of extra virgin olive oil. Roast for 20–25 minutes or until the edges start to colour. Meanwhile, spread out the pine nuts on a baking tray and lightly roast in the oven for 5 minutes.

To make the dressing, place all the ingredients in a small bowl and whisk together.

Place the roasted vegetables and pine nuts in a large bowl. Add the remaining ingredients and the dressing and toss gently to combine.

 From the cookbook - The Compassionate Kitchen