Spring Salad

Ingredients

• Spring cabbage

• Purple sprouting broccoli

• Leek

• Pumpkin seeds

• Squash or sweet potato

• Feta or goats cheese

• Lemon tahini dressing

• Fresh herbs

Method

Shred the cabbage into thin strips. Make the lemon tahini dressing with the juice of a squeezed lemon, one crushed garlic clove and some tahini. Mix it together with a little extra virgin olive oil, until you get a smooth paste. Season with salt and pepper and add a little more olive oil (or water) and until you get the consistency you want for a salad dressing. This works well as a light fresh dressing or as a thick creamy one.

Mix the salad dressing with the shredded cabbage and leave to marinade whilst you prepare the rest of the ingredients. Slice the sprouting broccoli into florets, slice the leek, and cube the squash or sweet potato into small pieces. Steam the vegetables individually until they are just about cooked.

As the vegetables are cooking (it won’t take long), toast the pumpkin seeds in a frying pan on a medium heat until they start to brown a little. Option to add tamari to the pan at this stage.

Once the broccoli is cooked run it under a little cold water so that it retains its colour. Add all the cooked food to the cabbage, crumble in your feta or goats cheese and mix in well. Add a handful of chopped herbs (corriander or parsley work well).

If you want to you can add more ingredients to this salad base such as sun-dried tomatoes, avocado, grated carrot, nuts etc.