Linda McCartney Foods - Vegan Greek Salad ‘Not Dog’

Difficulty: 2
Prep time: 10 mins
Cooking time: 10-12 mins
Serves: 2

Description

A Greek-inspired vegan ‘Not Dog’ using the delicious Red Onion and Rosemary Sausages by Somi Igbene.

Method

Start by cooking the Red Onion and Rosemary hot dogs according to the package instructions.
To make the tzatziki, put the grated cucumber into a clean muslin cloth then squeeze gently to remove excess moisture. Into a medium mixing bowl, add strained cucumber, yoghurt, garlic, dill and lemon juice. Stir thoroughly to combine, then season with salt and black pepper and store in the refrigerator until needed.
Meanwhile, put the red onions, tomatoes, cucumber, feta, olives, oregano and 1 tsp of olive oil in a medium bowl and toss gently to combine. Season the salad mix with salt and black pepper then set aside. Toss the baby leaf salad with the remaining teaspoon of olive oil then set aside.
Once the sausages are cooked, put the salad leaves at the base of the buns. Top with the hot dogs then layer on the Greek salad. Serve with the tzatziki dip and some potato chips if you desire.

Ingredients

Ingredients

2 hot dog buns, toasted
4 Linda McCartney Red Onion and Rosemary Sausages

For the Tzatziki

½ medium cucumber, peeled then finely grated
250ml soy yoghurt
1 tsp garlic powder
1 tbsp freshly chopped dill
1 tsp lemon juice
Pinch of salt and black pepper, to taste

For the Greek Salad

50g baby leaf salad
50g cherry tomatoes, halved
50g vegan feta cheese, cubed
50g Kalamata olives, pitted and sliced into rings
¼ large cucumber, deseeded then chopped
¼ red onion, thinly sliced
2 tsp extra virgin olive oil
½ tsp dried oregano
Pinch of salt and black pepper, to taste

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