1large head of broccolishaved or chopped very finely
1/3bunch of Tuscan kaleCavalo nero or curly kale, spines removed and sliced
½cupof parsleychopped
1/3cupsunflower seedstoasted
¾cupof pomegranate seeds or cranberries or barberries
1/2red oniondiced
Dressing
60mlof extra virgin olive oil
2teaspoonsof nigella seeds or poppy seeds or chia seeds
1lemonjuice of
3tbsptahini
2tspDijon mustard
1tbsphoney or maple syrupuse maple syrup to be vegan-friendly
Sea salt & Pepperto taste
A little waterif required, to thin the dressing
Instructions
In a small bowl, combine the extra virgin olive oil, mustard, salt, nigella seeds (or chia or poppy seeds), honey or maple syrup, tahini, juice of a lemon, and freshly cracked black pepper. Whisk together until smooth.
If the mixture is too thick, add 1-2 more tablespoons of water at a time until you reach your desired consistency.
In a large mixing bowl, add grated carrot, shaved Brussels sprouts, shaved broccoli, chopped parsley, pomegranate aerils or cranberries, red onion & sunflower seeds.
Give the ingredients a good mix until combined.
Add only as much dressing as is required and toss to coat evenly.
Leftovers will be wonderful for lunches and added to healthy breakfasts with poached eggs. The dressing will keep in the fridge for up to 2 weeks.
Notes
Use maple syrup for this recipe to be vegan friendly (instead of honey)