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 vinegar/apple cider 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.
2. Turn off the heat, drizzle with tamari, and stir until combined – place in a small bowl to cool.
3. Mix dressing ingredients and set aside.
4. To assemble, place all the salad ingredients into a medium salad bowl and toss gently to combine.
5. Drizzle dressing over the salad, sprinkle with the tamari-toasted seeds, and crumble feta on top if using. Serve immediately.
Shared goodness from Stacey
