simple sprout salad with tamari-toasted pumpkin seeds

18th June 2009

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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 

tamari-toasted seeds

¼ cup pumpkin seeds

1 tsp tamari

dressing

2 Tbsp extra virgin olive oil

2 Tbsp flaxseed oil

juice of half a lemon

1 tsp umeboshi plum vinegar

1 tsp agave/honey

a few rounds of freshly ground pepper

a sprinkling of salt

salad

1 cup mung bean and 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 

1.  For the tamari-toasted seeds; 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 and drizzle with a tamari and stir until combined.  Place in a small bowl to cool.

2.  Mix dressing ingredients together and set aside.

3.  To assemble; Place all the salad ingredients into a medium salad bowl and toss gently to combine.

4.  Drizzle dressing over the salad and sprinkle with the tamari-toasted seeds and if using crumble goat’s feta on top.  Serve immediately.

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Shared goodness from Stacey

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