Jamie Magazine
By Honeybuns
hazelnuts, carrots & sprouting seeds in an orange & honey dressing
About the recipe
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.
Recipe From
Jamie Magazine
By Honeybuns
70g whole unpeeled hazelnuts
200g chantenay carrots
2 tablespoons maple syrup or runny honey
1 tablespoon avocado oil
200g sprouting seed mix
6 sprigs of fresh flat-leaf parsley
ORANGE & HONEY DRESSING
1 small orange
1 tablespoon avocado oil
2 teaspoons maple syrup or runny honey
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.
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