Makes one large salad / serves 4:

For the quinces:

1 quince, finely sliced

1 tbsp olive oil

salt and pepper

For the salad:

2 cups iceberg lettuce, finely chopped

1 cup lollo rosso, finely chopped

2 spring onions, finely chopped

fresh herbs, finely chopped

2 tbsp lemon juice

2 tbsp olive oil

salt and pepper

For the sauce:

3 tbsp Mayo Vegan Sauce by Condito The Green Line

2 tbsp lemon juice

1 tsp turmeric powder

Method:

Prepare the quinces. Preheat the oven to 180^oC with the fan on. Place the quinces in a bowl and add olive oil, salt, and pepper, and mix. Transfer to an oven tray and roast for about 12 minutes or until the quinces are well cooked. When the quinces are well cooked, leave them on the side until the drop to room temperature.

Prepare the sauce. Add all the ingredients to a bowl and mix until you have a homogeneous sauce.

Prepare the salad. Add the greens, spring onions, fresh herbs, lemon juice, olive oil, salt, and pepper to a bowl and mix. Spread the sauce with the Mayo Vegan Sauce that you prepared on a large salad plate. Add the salad, the roast quinces, and mix. Alternatively, you can serve the salad onto four individual plates.