Superfood salad

A tasty crunchy raw salad, using red and white cabbage with freshly roasted pumpkin, sunflower and sesame seeds. Bursting with fresh flavours and full of potent antioxidants.

Serves six to eight.

INGREDIENTS

1 sweetheart cabbage, finely shredded ½ red cabbage, finely shredded

5 spring onions, finely chopped

50g dried cranberries or sultanas

50g pumpkin seeds, toasted

50g sunflower seeds, toasted

50g sesame seeds, toasted

50g lentil sprout or any supersprouts mix 100g coriander, chopped (optional)

Dressing

60ml sunflower oil

60ml white wine vinegar 65g caster sugar or 25ml honey 2 tbsp soy sauce

METHOD

In a frying pan, dry roast the pumpkin seeds until golden, stirring continuously so they do not burn. Repeat the process for the sunflower seeds and then repeat for the sesame seeds. Put to one side to cool.

Shred the cabbages finely with a knife or in a food processor, then put into a large bowl. Add the spring onions, cranberries and coriander. Stir in the seeds and the sprout mix. Leave in the fridge until needed.

When ready to serve, pour over the dressing and mix well.