simple sprout salad with tamari-toasted pumpkin seeds

18th June 2009


Remember those sprouts we sprouted the other day?  This is a very easy and simple salad bountiful with colour and ‘earthed’ with lentils.

sprout salad with tamari-toasted pumpkin seeds

Serves 2 – 4

tamari-toasted seeds

¼ cup pumpkin seeds

1 tsp tamari


2 Tblsp extra virgin olive oil

2 Tblsp flaxseed oil

juice of half a lemon

1 tsp umeboshi plum vinegar

1 tsp honey (mixed with hot water to liquid consistency)

a few rounds of freshly ground pepper

a sprinkling of salt


1 cup mung bean & lentil sprouts (or bought mixed micro greens)

2 carrots, thinly shaved using a vegetable peeler

1 beetroot, thinly shaved as above

2 cucumbers,  finely chopped

2 small radishes, trimmed and thinly sliced

a handful of freshly picked parsley, coriander and mint, roughly chopped

¼ cup goat’s feta, crumbled (optional)

preparation :

Heat a small skillet over medium heat, add the pumpkin seeds. Shake and stir the seeds constantly as they are toasting to avoid burning.  When the seeds start to pop open and release their aroma, they are done.   Turn off the heat.  Drizzle with a teaspoon of tamari and stir until combined.  Place in a small bowl to cool.

Mix all dressing ingredients together and set aside.

Place all the salad ingredients into a medium salad bowl.  Toss gently to combine and drizzle dressing over the salad. Sprinkle with the tamari-toasted seeds and if using crumble goat’s feta on top.  Serve immediately.


Shared goodness from Stacey

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