Between the sunflower seeds and the sprouts, this salad is protein, vitamin and mineral feast!
Ingredients: Escarole, rocket/rucula, misuni, beet greens, lamb’s lettuce, grated carrot, black olives, tamari toasted sunflower seeds*, sprouts: alfalfa, radish, cress, green mung bean, brown lentil, raisins, balsamic vinegar, olive oil.
Toasted sunflower seed salad.
*Method for Tamari Toasted Sunflower Seeds: Heat a heavy pan (I use cast iron), then add seeds and let them sit, without stirring, until you hear one or two pop. Then, reduce the heat and move the seeds gently around the pan until some of them are beginning to brown. Don’t overheat or overcook as you will destroy vital nutrients. Place the seeds, still warm, in a bowl and add tamari or soy sauce, stirring immediately. Allow to cool, then sprinkle on your salad. They are also lovely with brown rice and nori sprinkle, for a simple and nutricious evening meal.
Mix it all together and, voilá, baby!