Lucy Di Marino

Raw Bolognaise Salad

Perfect for a light meal, starter or side, this flavourful raw bolognaise salad has a creamy dressing and delicious parmesan sprinkle.


150 g watercress


Dry Mix

1 tbsp dried basil
1 tbsp date sugar
1 tbsp dried oregano
50 g sundried tomatoes (not in oil)
100 g walnuts

Wet Mix

2 garlic cloves
70 g fresh carrot
100 g red bell pepper
180 g fresh tomato


¼ tsp rock salt
½ tsp onion powder
1 tsp garlic powder
20 ml lemon juice
125 g cashews
215 ml water


1 tsp rock salt
50 g nutritional yeast
120 g Brazil nuts


To make the bolognaise, in a high speed blender or food processor, process the dry mix ingredients, apart from the date sugar, until well combined into a crumbly mix and transfer to a bowl.

Gently pulse blend the wet mix ingredients until they form a chunky sauce, mix with the dry mix and stir in the date sugar.

To make the sauce, blend the ingredients until smooth and creamy.

To make the parmesan, process the ingredients into fine crumbs.

Assemble the salad, watercress, sauce, bolognaise, sauce, parmesan.