Name: Sprouted Salad with Minty Seed Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 2–4
Ingredients: 1 garlic clove, finely chopped; 1 tablespoon sunflower seeds; sea salt flakes; 2 tablespoons lemon juice; 70 g (2½ oz/⅓ cup) farro or brown rice; 1 avocado; 1 carrot, grated; 3 tablespoons chopped mint; 2 tablespoons extra virgin olive oil; 2 tablespoons vegetable oil; freshly ground black pepper; 150 g (5½ oz) mixed sprouts

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
20 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is a very wholesome salad that’s bursting with fresh flavours. There’s plenty of room to tweak the ingredients according to what you have on hand. Use barley, wild rice or other grains instead of farro or brown rice, or use your favourite nuts or seeds.

Ingredients

70 g (2½ oz/⅓ cup) farro or brown rice

Method

Cook the farro or rice following the packet directions, being careful not to overcook. Drain, rinse in cold water and spread out on a large plate to cool. Pat dry with paper towels.

Meanwhile, whisk together the dressing ingredients, using 2 tablespoons of the mint.

When the grains a

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Ingredients

Method

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