A grated beet salad with pomegranate dressing.
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tsp cumin seeds
1-1/2 cups microgreens (such as red cabbage, radish and/or purple basil)
1 raw beetroot, peeled and grated
1 large carrot, grated
1/4 red cabbage, finely shredded
1/2 red capsicum (bell pepper/sweet pepper), finely sliced
1/2 red onion, finely sliced
1 tsp black sesame seeds
1 cup cooked quinoa (red if possible)
4 tsp pomegranate molasses or paste
Juice and finely grated zest of 1 orange
4 tbsp olive oil
Sea salt and finely ground black pepper
1 tbsp finely chopped mint
Step 1: Combine pumpkin seeds, sunflower seeds and cumin seeds. Lightly toast in a frying pan over a medium heat, stirring continuously.
Step 2: Combine cooled seeds with all other ingredients. Drizzle Pomegranate Dressing over the salad and serve.
Reprinted with permission from Fionna Hill's Microgreens (2010 Firefly Books).