Brighten up a winter’s day with this vibrant salad made with winter seasonal produce.
It contains 3 good sources of Vitamin C – oranges, lemon juice and red cabbage – and the pepitas and hemp seeds that give it crunch are great sources of Zinc.
Ingredients (large salad)
- 4 oranges
- 250g/2 cups shredded red cabbage
- 2 small fennel bulbs, cored and thinly sliced, fronds reserved
- 2 cups raw pumpkin seeds (pepitas)
- ¼ cup shelled hemp seeds
- 1 small bunch fresh coriander leaves
- 2 tablespoons tamari or soy sauce
- ¼ cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- Juice of a large lemon
Method
- Preheat the oven/air fryer to 180° C. Spread the pumpkin seeds on a large baking sheet and bake for 7 minutes, until golden brown. Drizzle with the tamari and toss well. Bake the pumpkin seeds for about 3 minutes longer until crisp. Leave to cool.
- Make the dressing by whisking the olive oil with the lemon zest and lemon juice.
- Cut the skin and pith off the oranges and cut into bite size pieces.
- Put all the vegetables, fruit and seeds in a large bowl, add the dressing and toss well. Decorate with the fennel fronds and serve.