BEETROOT & SPINACH SALAD WITH CORIANDER PESTO

INGREDIENTS:

• Bunch of spinach washed and shredded
• 1 beetroot spiraled or grated
• Bunch of Fennel tops
• 1/2 pkt (Wright Sprouts) Broccoli Mix (Broccoli, Alfalfa & Radish Sprout Mix)
• 4 sun-dried tomatoes soaked 30 minutes and chopped (Ceres Organic)
• 1 smoked chipotle chillies soaked an chopped (Orcona) Optional

METHOD:

Put all ingredients into a bowl and toss until combined.

CORIANDER PESTO INGREDIENTS

• 1 pkt raw sunflower sprouts (Wright Sprouts)
• Bunch of fresh coriander finely chopped
• Bunch of fresh Parsley finely chopped
• 2/3 cup olive oil.

METHOD:

Pulse chop the raw sunflower sprouts in either a food processor of dry blender but keep them chuncky not fine, add the fresh chopped herbs and olive oil and combine to form a pesto.

Note: If you want to add salt do it here but the sun-dried tomatoes in the salad are salted so I don't believe it is necessary.

Now fold 2 Tbsp. of the pesto through the salad and enjoy.

Note: It has a bite but if you don't like chilies then leave then out. 

THIS RECIPE IS:

• Sprouted
• Raw
• Gluten Free
• Dairy Free