Vegan recipe

Loaded Tortilla Salad Bowl with Greek-Style Cubes

Serves 2

Deliciously creamy mixed leaf salad – served in an edible tortilla bowl. A smooth avocado dressing, crunchy carrots, mixed seeds, deliciously sweet corn and cherry tomatoes, topped with the tangy flavours of Cauldron Greek-Style Cubes in Mediterranean Herbs.

Greek style cubes in Mediterranean Herbs Find out more


For the salad:
1-2 tbsp Cauldron Greek-Style Cubes
2 wholewheat tortilla wraps
A handful of fresh mixed-leaf lettuce
A handful of cherry tomatoes, halved
1 carrot, shredded or cut into thin sticks
1 tbsp mixed seeds
2 tbsp sweetcorn

For the creamy avocado dressing:
1⁄2 avocado
1 tsp apple cider vinegar
2 tbsp fresh parsley
Juice of 1⁄2 lemon
1 tbsp dairy-free plain yoghurt
Salt & black pepper to taste


  1. Preheat your oven to 190C and place each tortilla wrap into an ovenproof dish with the edges crimped upwards to form the salad bowl. Transfer the dish to the oven and bake for 4-5 minutes until the tortilla bowl is firm and the edges lightly golden. Remove from the oven and set aside to cool for a few minutes.
  2. Combine all ingredients for the dressing in a blender or food processor and season to taste with salt and pepper.
  3. Assemble your salad bowls! Start by placing your lettuce into each bowl, top with the shredded carrots, tomatoes, and sweetcorn. To serve add mixed seeds for an extra
    crunch and the Cauldron Greek-Style cubes. Drizzle with the creamy avocado dressing and enjoy!