Barbecue
Greek Style Veggie Burger
![cooktime]()
Cooking time10 min![preptime]()
Prep time5 min![servings]()
ServingsPortions 4
For the Salad
- 50g Violife Parmesan style (shavings)
- 2 Arugula bunches (washed, dried and torn)
- 4 sun dried tomatoes
- Mix of pumpkin seeds, raisins, cranberries
For the Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon vegan honey
- 1 teaspoon mustard
- Freshly ground salt & pepper
- For the Vinaigrette. Combine the olive oil, balsamic vinegar, honey, mustard, salt, and black pepper together in a glass jar with a lid. Place lid on the jar and shake vigorously until thoroughly blended.
- In a large bowl combine the arugula, sundried tomatoes, pumpkin seeds, raisins & cranberries with Violife Parmesan Style shavings. Toss over the vinaigrette as you serve to keep the salad fresh
