SUPER SPROUT SALAD WITH TAHINI DRESSING

serves 4
gluten-free, vegan, raw

INGREDIENTS:
2 tsp cumin seeds
2 cups mixed sprouts
2 cups baby radishes, sliced
1 purple carrot, sliced*
1 orange carrot, sliced
2 cups cherry tomatoes, halved
1 cup cilantro leaves, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, crushed
3 Tbsp olive oil
2 Tbsp unhulled tahini
1/3 cup lemon juice
salt
freshly ground pepper
*Tip: If you can’t find purple carrots, just use two orange ones

DIRECTIONS:

1. Toast the cumin seeds in a small frying pan over a medium heat for about 2 minutes, moving them around the pan so they don’t burn. When they start to give off an aroma, remove from the heat. Place the seeds in a mortar and crush them to a fine powder using a pestle.
2. Place the sprouts, radishes, carrots, cherry toms and herbs in a large serving bowl. In another small bowl place the garlic, olive oil, tahini, lemon juice, salt and pepper and whisk to combine.
3. Pour the dressing over the salad and toss it with the tips of your fingers (it’s the best way!). Dust with freshly ground cumin and serve. Serve this to a mate and make their day!

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