Spring Detox Salad with Cauliflower 'Rice', Kale & Turmeric Toasted Seeds

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.