Brought to you by Fisher & Paykel
Deliciously fresh and flavoursome, consider this simple spring salad the perfect side dish to heartier meals.
Serves: 2
INGREDIENTS
½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons sesame seeds
2 teaspoon tamari
1 teaspoon plus 1 tablespoon extra virgin olive oil
3 tablespoons cider vinegar
1 teaspoon runny honey
sea salt and freshly ground pepper
¼ red cabbage, finely sliced
1 ½ cups cauliflower florets, finely sliced
1 ½ cups broccoli florets, finely sliced
1 carrot, peeled, grated
1 zucchini, grated
½ small red onion, finely sliced
2 small avocados, chopped
½ cup coriander leaves
METHOD
Line an oven tray with baking paper and preheat oven to 180 ̊C.
Put all the seeds on the tray, drizzle with 1 teaspoon of tamari and the teaspoon of olive oil then mix together with your hands and spread out at. Bake 7–8 minutes until golden. (Omit this process if you want total rawness – just use the seeds as they are.)
Put remaining tamari, olive oil, cider vinegar, honey, salt and pepper into a small jar and shake to combine.
Toss all the salad ingredients together, reserving a few coriander leaves and mixed seeds for garnish.
Drizzle over the dressing, and serve garnished with reserved coriander and seeds. Serves 2 for lunch, 4 as a side.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. To read a little more about Sarah and her debut cookbook, Coming Unstuck, read our story on her right here.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.