Ingredients
| 50g pumpkin seeds | |
| 30g sunflower seeds | |
| 150g kale, stems removed, finely chopped | |
| 1 apple, cored and sliced into matchsticks | |
| 100g sauerkraut | |
| 30g radish sprouts or other sprout mix | |
| 75ml hemp oil | |
| 25ml balsamic vinegar | |
| ½ teaspoon flaked salt |
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Instructions
| 1. | Preheat the oven to 160°C. |
| 2. | Lightly toast pumpkin and sunflower seeds on a baking tray lined with baking paper for 15 minutes. |
| 3. | Place seeds in a large bowl along with the kale, apple, sauerkraut and sprouts. |
| 4. | Dress the salad 20 minutes before serving to allow flavours to combine by adding hemp oil, balsamic and a good pinch of salt flakes. Mix well. |
Recipes & food styling Chris Scott / Photography Sam Stewart
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