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Sprouting super salad
starter | serves 2, or 4 as a side
At Honeybuns they use Biosnacky sprouting seeds in this salad. These are easy to home-germinate, or you can buy them ready sprouted from Riverford Organic, health food stores and in the chilled section of some supermarkets. The seeds are a mix of mung bean, broccoli and white radish. You can heat them in a wok for 3–4 minutes with a little oil if you prefer not to eat them raw.
1. Preheat the oven to 180C/gas 4. Toast the nuts in a shallow baking tin in the oven for 4–5 minutes. You need them to go just a little darker to bring out the lovely toasted flavour. Allow the nuts to cool. Leave the oven on.
2. Wash and top the carrots, leaving small ones whole and slicing bigger ones in half lengthways. Parboil for 4 minutes, then drain. Transfer the carrots to a roasting tin and drizzle with the maple syrup or runny honey and avocado oil. Roast in the oven for 12–15 minutes. Shake the tin to make sure the juices coat the carrots, then let cool slightly (we like to serve the salad while the carrots are still warm).
3. Mix the sprouting seeds with the hazelnuts, slightly cooled carrots and parsley in a serving bowl.
4. For the dressing, combine most of the orange zest with the orange juice, avocado oil, maple syrup or honey and black pepper. Pour over the salad and toss to coat. Sprinkle over the extra chopped parsley and orange zest for extra prettiness.
Per serving 517 cals, 36.1g fat (3.3g saturated), 10.3g protein, 33.4g carbs, 27.7g sugars
Photo Dan Jones
from Issue 29
ingredients• 70g whole hazelnuts, skins on
• 200g chantenay carrots
• 2 tbsp maple syrup or runny honey
• 1 tbsp avocado oil
• 200g sprouting seed mix, rinsed
• 2 tbsp finely chopped flat-leaf parsley, plus extra to serve
Orange & honey dressing
• Zest and juice of 1 small orange
• 1 tbsp avocado oil
• 2 tsp maple syrup or runny honey
• 2 tsp cracked black pepper