½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons sesame seeds
2 teaspoon tamari
1 teaspoon plus 1 tablespoon extra virgin olive oil
3 tablespoons cider vinegar
1 teaspoon runny honey
sea salt and freshly ground pepper
¼ red cabbage, finely sliced
1 ½ cups cauliflower florets, finely sliced
1 ½ cups broccoli florets, finely sliced
1 carrot, peeled, grated
1 zucchini, grated
½ small red onion, finely sliced
2 small avocados, chopped
½ cup coriander leaves
Line an oven tray with baking paper and preheat oven to 180 ̊C.
Put all the seeds on the tray, drizzle with 1 teaspoon of tamari and the teaspoon of olive oil then mix together with your hands and spread out at. Bake 7–8 minutes until golden. (Omit this process if you want total rawness – just use the seeds as they are.)
Put remaining tamari, olive oil, cider vinegar, honey, salt and pepper into a small jar and shake to combine.
Toss all the salad ingredients together, reserving a few coriander leaves and mixed seeds for garnish.
Drizzle over the dressing, and serve garnished with reserved coriander and seeds. Serves 2 for lunch, 4 as a side.