It’s all getting a bit grown up around here. The last few weeks we’ve been talking about mortgages, investing, yields, solicitors and more house buying relation jargon that I’d never heard of until recently. Forward planning is never really something we’ve done, unless it involved planning our next snowboarding trip. We don’t really look more than a week ahead, taking each day as it comes and seeing where the week takes us. Suddenly all this grown up stuff is happening around us, friends getting engaged, hen do’s and marriages. I feel less grown up the older I get. Do we ever really grow up, or are we just pretending to be adults, in this play they call life? Take me back to the carefree days of sitting in my garden playing hospitals with baby Flopsy (she had a heavy head, OK guys?!)
I have been itching to share this recipe with you guys. I got so excited this week when I made it and it was as good as I’d hoped. Salads are always a winner for us, chuck in a selection of veggies and leaves, scatter with seeds and dressing of choice. Our fridge is pretty much 75% salad dressings, from chilli based ones to tahini. Team Salad over here.
The dressing for this recipe is ever so slightly adapted from this one. Because it was pretty darn good as it is.
The seeds give the salad a nice saltiness and extra crunch, and of course added protein from the hemp seeds.
Purple Sprouting Caesar Salad with Tamari Toasted Seeds (v) (gf)
Handful curly kale (de-stemmed and roughly chopped)
1 head cos lettuce (chopped)
1 head purple sprouting broccoli
100g cashews (soaked for at least one hour)
1 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove (crushed)
1 tablespoon Hendersons Relish – if you are unable to source this delicious northern English sauce, you can use a vegan Worcester sauce.
3 teaspoons capers
Dash Tamari (or other soy sauce)
Tamari toasted seeds
75g pumpkin seeds
100g hemp seeds
30g sesame seeds
3 teaspoons Tamari sauce (or other GF Soy sauce)
First, in a large heavy bottom frying pan, toast your seeds for a few minutes, until lightly golden. Add tamari and mix well. Turn off heat and leave seeds to cool.
Add soaked cashews and all dressing ingredients to a high-speed blender. Blend for 1-2 mins, until creamy.
Add your kale to a large mixing bowl, pour a generous amount of dressing onto it and mix well with your hands. Rub the dressing into the leaves, this will help the kale absorb the flavours.
In a small pan, steam or boil your PSB for 3 mins. Then tip into a colander and rinse with cold water (this will help it keep its colour)
Add your Cos leaves to bow with the kale, adding more dressing if necessary.
Put salad in bowl, with the broccoli. Scatter the toasted seeds on top.