Salad (serves 4 as a main)
Ingredients:
500g of mixed greens (baby kale, spinach, beetroot leaves, coz lettuce, romaine lettuce, mesclun)
2 x 400g organic tinned chickpeas (drained) – peeled if preferred (soak and cook if using dried chickpeas)
½ red salad onion diced
8-10 cherry tomatoes quartered
¼ cup pumpkin seeds (raw / activated) or pine nuts (toasted)
½ – 1 Avocado
Drizzle of olive oil
Squeeze of lemon juice
Nutritional yeast (optional)
Method:
§ Place all greens into a large bowl (chopped if preferred)
§ Rinse chickpeas – set aside to drain
§ Add onion, cherry tomatoes and pumpkin seeds or pine nuts
§ Add chickpeas to salad bowl
§ Drizzle with olive oil and lemon juice
§ Add sliced avocado to top
§ Sprinkle nutritional yeast on top for taste
Broccoli, Kale and Basil Topper (store in fridge in glass jar – lasts 10 days)
Ingredients:
½ head of broccoli
1 small bunch of curly kale or 2 large handfuls of baby kale
1 handful of baby spinach
40g Basil
40g parsley
3 garlic cloves
2 lemons juiced (discard rest – juice only)
200g pumpkin seeds or walnuts
½ teaspoon salt
80ml of olive oil
Method:
§ Blend broccoli, kale, spinach, basil, parsley, garlic, salt, olive oil and lemon juice for 1-2mins
§ Add pumpkin seeds or walnuts and blend for 30 seconds – finally consistency will be like a thick dip or pesto. Add a tablespoon or two to individual salad servings and mix through
