Spring is the perfect time to increase the amount of vegetables you eat and this salad will have you bouncing off the walls with energy.
INGREDIENTS
Salad
3 cups cauliflower “rice” (use a food processor to blitz ½ a small cauliflower)
250 grams frozen broadbeans
½ cup peas
6–8 kale leaves
4 radishes, thinly sliced
½ cup dates, finely chopped
handful parsley, roughly chopped
handful mint, finely chopped
1 avocado, cubed
Dressing
juice of 1 lemon
4 tablespoons good quality olive oil
1 garlic clove, finely diced
1 ½ teaspoons maple syrup or coconut sugar
generous pinch sea salt
generous grind cracked black pepper
toasted turmeric & tamari seeds
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
1 tablespoon tamari
¼ teaspoon ground turmeric
Cauliflower “rice” is a mild tasting, fresh and filling way to bulk up a salad, dates add a wonderful sweetness and raw kale gives you a mega nutrient boost.
METHOD
In a small sauté pan or skillet toast the seeds and ground turmeric over a medium heat until lightly golden. Stir through tamari and set aside to cool.
Combine all dressing ingredients in a jar or jug and shake or whisk for a minute to combine.
Chop kale leaves finely, then use your hands to massage for one minute until the leaves have softened.
Cover frozen broad beans with boiling water for two minutes. Drain, then remove and discard the outer layer of beans.
Combine all other salad ingredients in a large bowl and mix well until evenly combined. Season with salt and cracked black pepper.
Dress salad just before serving. Sprinkle generously with toasted seeds. Drizzle with extra olive if desired.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.