Anzac and strawberry dessert salad
Two Raw Sisters, Margo and Rosa Flanagan, love making salads fun and exciting to eat. In this delicious sweet salad, the ‘grain’ component is the Anzac cookies, the ‘dressing’ is the burnt caramel yoghurt and the ‘fruit and vegetable’ element is the roasted strawberries with fresh mint. Just like a savoury salad, it’s perfect for sharing.
Anzac Cookies:
1 cup rolled oats
1 cup shredded coconut
3/4 cup spelt flour
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/4 cup maple syrup
3 tbsp coconut sugar
2 tbsp boiling water
Burnt Caramel Yoghurt:
2 tbsp plant-based or dairy yoghurt
1/4 cup water
1/4 cup coconut sugar
1 tsp arrowroot or cornstarch
1/2 tsp salt
2 cups plant-based or dairy yoghurt
Strawberries:
3 punnets of strawberries, roughly sliced
2 tsp coconut oil, melted
1 tsp vanilla bean paste or extract
To Serve:
Fresh mint
Method:
For the Anzac Cookies, preheat the oven to 180 degrees C and line a baking tray with baking paper. Set aside.
Add oats, coconut, flour and baking soda to a mixing bowl. Mix to combine. Add the remaining ingredients and mix until you have a rough cookie dough mixture.
Roll the mixture into balls slightly smaller than a golf ball and place on the lined baking tray, allowing room for spreading. Lightly flatten each cookie with a fork and place in the oven for 15 to 20 minutes or until golden brown.
While the cookies are cooking, add the strawberries, coconut oil and vanilla to the baking tray and mix until well combined. Place in the oven with the cookies for the last 10 minutes.
While the strawberries and cookies are cooking, make the burnt caramel. Add the yoghurt, water, coconut sugar, cornstarch and salt into a small pot. Heat over a medium heat until you reach a boil. Once at a boil, leave it boiling for 30 seconds. Take it off the heat and stir for 20 to 40 seconds until you have a thick but still pourable dark caramel. Leave to cool.
Once the cookies and strawberries have finished cooking, leave them both to cool before assembling. Once everything is cool, in a medium-sized bowl gently fold half of the caramel through the yoghurt.
To assemble, get a large flat plate. Crumble the Anzac cookies on the bottom. Add the roasted strawberries and dollop with burnt caramel yoghurt. Finally, drizzle over the second half of the burnt caramel sauce and a handful of fresh mint. Repeat, so you have two layers. Serve immediately.
Any leftovers will last up to three days in an airtight container in the fridge.
Serves: 6 to 8
Books available
Simple Fancy and Salad published by Allen & Unwin. Recipe from Salad
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