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| Main Ingredients | Flax seeds, Pumpkin seeds |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 7-8 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 tablespoon flax seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1/2 cup chickpeas (kabuli chana),soaked overnight and boiled
- 3/4 cup quinoa, boiled
- 10-15 fresh blueberries
- 10-12 orange segments
- 8-10 broccoli florets, blanched
- 10-12 cherry tomatoes, halved
- 5-6 romaine lettuce leaves
- 8-10 walnuts, toasted
- 2 tablespoons feta cheese, crumbled
- 2-3 small red radishes, sliced
Dressing
- 2 tablespoons honey
- 1 tablespoon mustard sauce
- Salt to taste
- 1 lemon, juice extracted
- Crushed black peppercorns to taste
- 2 teaspoons extra virgin olive oil
Method
- Dry roast flax seeds, pumpkin seeds and sunflower seeds in a non-stick pan for 2-3 minutes.
- To make the dressing, mix together honey and mustard sauce in a bowl. Add salt and mix well.
- Add lemon juice, crushed peppercorns, olive oil and mix well. Transfer in a small bottle. Cover and set aside.
- Mix together chickpeas, quinoa, blueberries, orange segments, broccoli florets and cherry tomatoes in a mixing bowl.
- To make each portion, transfer a portion of salad in a glass jar. Tear some lettuce leaves and add. Top with some roasted seeds and add some more salad.
- Alternatively, place a portion of salad in another glass jar. Top with torn lettuce leaves, some walnuts, ½ tablespoon cheese, some roasted seeds, some radish slices and some more salad.
- Drizzle the dressing and serve.
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