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Sprouting super salad
Sprouting super salad
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Total Time:
40 minutes
Ingredients:
  • 70 g whole unpeeled hazelnuts
  • 200 g chantenay carrots
  • 2 tablespoons maple syrup or runny honey
  • 1 tablespoon avocado oil
  • 200 g sprouting seed mix
  • 6 sprigs of fresh flat-leaf parsley
  • 1 small orange
  • 2 teaspoons maple syrup or runny honey
Instructions:
  • - Preheat the oven to 180ºC/gas 4. Toast the nuts in a shallow baking tin in the oven for 4 to 5 minutes until slightly darker for a rich, toasty flavor. Let the nuts cool. - Keep the oven on. Prepare the carrots by topping them, leaving small ones whole and halving larger ones. Parboil for 4 minutes, then drain. - Transfer the carrots to a roasting tin and drizzle with maple syrup or honey and avocado oil. Roast for 12 to 15 minutes. Shake the tin to coat the carrots in the juices, then cool slightly. - Rinse the sprouting seeds, finely chop most of the parsley, and mix with hazelnuts and the cooled carrots in a serving bowl. - For the dressing, combine orange zest and juice, avocado oil, maple syrup or honey, and cracked black pepper. Pour over the salad and toss. - Finally, garnish with the remaining parsley and orange zest. Serve and enjoy!

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