FOR THE CRUNCHY ELEVEN –
2 carrots, cut into long, thin strips
1 long red Romano pepper, cut into thin strips
½ small red cabbage, cut into thin slices ½ small white cabbage, cut into thin slices
100g (3½oz/1½ cups) chopped kale leaves (stalks discarded)
½ cucumber, skin removed, cut into thin strips
3 spring onions (scallions), cut into thin strips
100g (3½oz/3⅓ cups) baby spinach,cut into thin strips
1 courgette (zucchini), cut into thin strips 1 avocado, thinly sliced
½ red onion, cut into strips
FOR THE SEEDS
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp hemp seeds
FOR THE SALAD DRESSING
6–8 tbsp olive oil
3 tbsp soy sauce
2 tbsp balsamic vinegar
¼ tsp mustard powder
1 tbsp chopped coriander (cilantro)
¼ tsp salt
To make the salad, mix all the salad ingredients together in an enormous salad bowl.
Heat a frying pan (skillet) until hot, then add the 4 kinds of seeds. Toast them in the pan, moving them about so they become golden, then remove from the pan.
To make the dressing, mix all the dressing ingredients together in a screwtop jar and shake well.
When ready to serve, scatter the seeds over the salad, pour the dressing over the top and massage well into the salad ingredients using your hands.
Cook Yourself happy by Caroline Fleming. Published by Jacqui Small, an imprint of The Quarto Group (£25). Out now. http://amzn.to/2oqFv1e