Green vege salad with crunchy seeds

Instructions

1 Heat a dry pan over a medium heat. Toast sunflower seeds and pumpkin seeds for a few minutes until golden. Spray seeds with oil and sprinkle with paprika and cumin seeds. Toss to coat. Set aside to cool.

2 Bring a large saucepan of water to the boil. Add beans and broccolini. Cook for 2-3 minutes or until just tender. Refresh greens in cold water, drain and set aside.

3 Place olive oil, lemon juice and mustards in a large bowl. Whisk to combine. Add seeds, reserved beans and broccolini, salad greens and parsley. Toss gently to combine and serve.