Seedy Spinach Salad
This dish is packed with healthy, lightly toasted seeds, offering intense aromatic flavours from fennel or cumin.
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Cooking tools:
- Mason jar
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
Ingredients
- 1–2 tablespoons pumpkin seeds
- 1–2 tablespoons sesame seeds
- 1–2 tablespoons hemp seeds, or poppy seeds
- 1 teaspoon fennel or cumin seeds (optional)
- 250g young spinach leaves, trimmed
- A good squeeze of lemon juice
- A pinch each of sea salt, freshly ground black pepper and caster sugar
- 3 tablespoons rapeseed oil (or half olive and half sunflower oil)
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