RECIPES

Raw beetroot + carrot salad with sultanas, toasted sunflower seeds, lemon hemp dressing

The leaves from the beetroot, if you can buy them still on, are a wonderful addition to a green salad for colour, flavour and nutrition. De-hulled hemp seed can be sprinkled on top of the salad to give a final touch, as added to the dressing. See Kitchen > Mayonnaise + dressings

Ingredients for the Salad:
(Serves 4-5)

• 2 raw beetroot
• 3 carrots
• 50grams of toasted sunflower seeds
• 100grams sultanas (optional)

Method

• Top, tail, wash and scrub both vegetables. Peel if necessary.
• Grate them into a bowl. You might want to don a pair of gloves for this, as your fingers will get quite red. Lemon juice helps to remove the stain.
• Mix in the sunflower seeds and sultanas, drizzle over the dressing then toss the salad.
• If you have any shelled hemp seed sprinkle them or a few sunflower seeds on top to garnish.

Leftovers:

Improves with keeping overnight in the fridge.

Ingredients for the Lemon dressing:

• 50 grams each hemp and sunflower seeds
• 1 lemon~ juice and zest
• 50 ml hemp/olive oil
• 1 dessertspoon of each tahini and Dijon mustard
• 100 ml water
• Salt and pepper

Method

• Soak the sunflower seeds for about an hour, grind the hemp seed in a coffee or seed grinder.
• Put the drained sunflower seeds, hemp seed, lemon, juice/zest, tahini, mustard and half the water in the blender with and a little seasoning, blend until smooth.
• With the motor still running, add the oil and water gradually. This action of 'thinning it down' grinds the seeds still finer.
Check seasoning and consistency and take enough dressing to use today.

Leftovers:

Store the rest in a sealed container: it will keep for several days stored in the fridge. You can add fresh herbs like basil and coriander. Have fun experimenting to see how many different recipes you can create from this base.