Carrot and sprouted alfalfa/broccoli salad
We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food stores. The mix of sprouts lightens up the dense texture of the carrot and adds bumper nutrition. Raw carrots are an excellent source of vitamin A, and they’re high in fibre and low in calories. On their own, they make a good salad, but with the sprouted seeds, you have a blockbuster. You can add a teaspoon or so of honey to the dressing if you want greater sweetness.
For 10 as a side salad
- 1kg carrots, coarsely grated (only peel if not organic)
- 100g sunflower seeds (or a mix of sunflower and pumpkin), dry-fried
- 1 heaped tablespoon shelled hemp seeds, dry-fried
- 1 tablespoon poppy seeds, dry-fried
- 100g alfalfa sprouts, broccoli sprouts, pea shoots or red amaranth for a great colour
- 60g coriander, stems and leaves, chopped (or flat-leaf parsley or mint)
For the dressing
- Grated zest and juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon flaxseed oil
- Salt and black pepper
Make the dressing by putting all the ingredients into a bowl and whisking with a fork to combine.
Put all the salad ingredients into a large salad bowl. Add the dressing and mix well to combine. This salad stores well in the fridge for 24 hours.
