Green Seed Salad Recipe
Ingredients
| 3 slices wholemeal bread, crusts trimmed | ||
| Garlic | 1 Clove (5gm), halved | |
| 1/4 cup / 60 mL / 2 fl oz olive oil | ||
| Sunflower seeds | 3 Tablespoon | |
| Pumpkin seeds | 2 Tablespoon | |
| Sesame seeds | 2 Tablespoon | |
| 500 g / 1 lb assorted salad leaves | ||
| 2 avocados, stoned, peeled and sliced | ||
| 250 g / 8 oz cherry tomatoes, halved | ||
| 250 g / 8 oz firm tofu, chopped | ||
| 2 oranges, segmented | ||
| CHILLI SESAME DRESSING | ||
| 1/4 cup / 60 mL / 2 fl oz vegetable oil | ||
| Lemon juice | 2 Tablespoon | |
| Sweet chilli sauce | 1 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
Directions
1. Rub bread with cut side of garlic, brush both sides lightly with olive oil and cut into 2 cm / 3/4 in cubes. Place bread cubes on a nonstick baking tray and bake for 10 minutes or until bread is golden and crisp. Cool slightly.
2. Place sunflower, pumpkin and sesame seeds on a nonstick baking tray and bake for 3-5 minutes or until golden. Cool slightly.
3. Place salad leaves, avocados, tomatoes, tofu and oranges in a salad bowl and toss. Sprinkle with croutons and toasted seeds.
4. To make dressing, place oil, lemon juice, chilli sauce, soy sauce and sesame oil in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
2. Place sunflower, pumpkin and sesame seeds on a nonstick baking tray and bake for 3-5 minutes or until golden. Cool slightly.
3. Place salad leaves, avocados, tomatoes, tofu and oranges in a salad bowl and toss. Sprinkle with croutons and toasted seeds.
4. To make dressing, place oil, lemon juice, chilli sauce, soy sauce and sesame oil in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
Chef
