Spicy Sprout Salad
Serves 4
This salad is best marinated for several hours, or even overnight. Leave the greens and fresh tomatoes out until just before you serve.
Salad
1½ cup cauliflower, cut in small “flowerets”
1½ cup brown lentil sprouts
1/4 cup pumpkin seeds, soaked
1 small fennel bulb, sliced fine
8 sun-dried tomatoes, sliced
Handful of wild greens (chickweed or puha would be good), or spinach
2 or 3 tomatoes, diced
“Orange-Tamarind Marinade”
Blanch cauliflower in salted boiling water for 1 minute. Drain and cool immediately.
Combine sprouts, seeds, cauliflower and sliced sun-dried
tomato in bowl.
Mix with the Orange-Tamarind Marinade. Leave for at least an hour.
When you are ready to eat, chop the greens and fresh tomatoes and mix through the salad.
Marinade
This marinade can be assembled by whisking in a bowl. A quicker alternative is to whiz everything in a blender.
Juice and zest of 1 large orange
2 T tamarind paste
1 clove garlic, chopped
2 tsp grated ginger
2 T tamari
¼ cup olive oil
2 tsp raw honey
1 tsp Chinese 5-spice powder
½ tsp sea salt
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