Green vegie salad with crunchy seeds
Ingredients
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas
- olive oil cooking spray
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon paprika
- 400g green beans
- 4 bunches broccolini, trimmed, diagonally halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 teaspoons wholegrain mustard
- 3 teaspoons Dijon mustard
- 250g mixed salad greens
- 1 cup small flat-leaf parsley leaves
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Put sunflower seeds and pepitas on prepared tray. Spray seeds with olive oil and sprinkle with cumin seeds and paprika; toss to coat. Bake for 5–7 minutes, or until toasted; set aside to cool.
Step 2
Meanwhile, bring a large saucepan of water to the boil. Add green beans and broccolini; cook for 2–3 minutes, or until just tender. Refresh greens in cold water, drain and set aside.
Step 3
Place olive oil, lemon juice and mustards in a large bowl; whisk to combine. Add seeds, reserved green beans and broccolini, and salad greens and parsley leaves. Toss gently to combine and serve.
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Recipe Info
Tip: You can prepare the sunflower seeds and pepitas up to three days in advance. (Store them in an airtight container.) Double the recipe, and sprinkle these nutty toasted seeds into salads and soups, and onto rice and couscous dishes.