Green vege salad with crunchy seeds
(at time of publication)
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- spray oil
- ½ teaspoon paprika
- ½ teaspoon cumin seeds
- 400g green beans
- 4 bunches broccolini, trimmed, diagonally halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 teaspoons wholegrain mustard
- 3 teaspoons Dijon mustard
- 250g mixed salad greens
- 1 cup flat-leaf fresh parsley
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.
Make it gluten free: Check spices and mustard are gluten free.
You can prepare sunflower seeds and pumpkin seeds up to three days in advance. (Store them in an airtight container.) Double the recipe and sprinkle these nutty toasted seeds into salads and soups, and onto rice and couscous dishes.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 8g
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