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Super Sprouted Salad

Posted by Jess Daniell on

This is the kind of salad that makes me feel virtuous and healthy when I’m eating it, with plenty of texture and crunch to keep it interesting and flavoursome. You can serve it in jars to keep it transportable — perfect for a picnic!

Makes: 4 jars
Takes: 
30 minutes 

Dairy-free | Gluten-free

Ingredients:
500g baby carrots, trimmed
2 Tbsp honey
1 orange, zest & juice
2 Tbsp olive oil
100g green beans, trimmed & cut into bite-sized pieces
Small handful Italian parsley, roughly chopped
200g red grapes, halved
200g mung bean sprouts
2 Tbsp slivered almonds
Salt & pepper

Dressing
1 orange, zest & juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1 tsp honey

Method: Preheat your oven to 180°C. Line an oven tray with baking paper. Toss baby carrots in honey, orange zest and juice and oil, and roast for 10–12 minutes, until caramelised and tender. Allow to cool.

Meanwhile, toss together beans, parsley, grapes and mung beans, and season to taste with salt and pepper. Top with the roasted baby carrots and slivered almonds.

To make the dressing, whisk together all the ingredients. Set the dressing aside, then drizzle it over the salad when you're ready to serve it. 

30 Minutes Dairy-free Gluten-free Jess Salad Serves 4

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