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
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.
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.