Category
Salads
Servings
2
Prep Time
20 minutes
Author:
Ian Kavanagh
Early Spring is traditionally a time when the body is letting go of Winter storage and one of the great ways to support it through this process is to introduce more salads and raw foods into our diet. This simple salad is packed with nutrition, vitality and delicious flavours.
One of my favourite things about FarmCo. organic veg boxes is the exceptional quality of fresh salad and vegetables. There's a certain piece of mind that comes from knowing the ingredients on your plate are locally produced and straight from the farmers field free from harmful chemicals.
We hope you enjoy this first salad of the season, there'll be plenty more coming up over the coming months. We've also included a simple recipe on how to prepare roasted and salted walnuts and cashew nuts, the perfect accompaniment for any salad.
Ingredients
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Large handful of Kale Salad
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Large handful Salad Leaves
2/3 Chicory root finely sliced
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2 Slices of fennel finely chopped
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1/3 Small red onion chopped finely
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4 Cherry tomatoes quartered
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2 Tablespoon of Good For You Bangin Beets Sauerkraut
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Oven roasted Pure White Sea salted walnuts and cashews ** (See below for preparation)
Sprinkle of toasted pumpkin seeds
Fennel leaf for decoration
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4 tablespoons of cold rapeseed olive oil
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Juice of 1/4 lime
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Small handful of parsley finely chopped
Pinch of salt and pepper
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Pinch of crushed chillies
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1/2 tablespoon of Mel Cilgwenyn Wildflower honey
For The Salad
For The Dressing
Directions
To create this tasty dressing simply add all the ingredients together and mix well.
For the Roasted and Salted Walnuts and Cashews
Add 4 cups of walnuts and 4 cups of cashew (Soak separately) and cover with filtered water and a 3/4 tablespoon of Pure White Sea Salt in each container. Leave to soak for 4-6 hours. Drain off all the liquid and put the nuts in the oven at 120°C for one hour or until they are completely dried out of any liquid. Store in the fridge or a cool dark cupboard in sealed containers.
For the Roasted Pumpkin Seeds
Spread two cups of pumpkin seeds evenly on a baking tray and roast in the oven at 180 °C for approximately 15-20 minutes. Store in a sealed container.