This crunchy salad positively oozes anti-oxidants – check out the links for what you get from the pine nuts and sesame and sunflower seeds it contains. It’s not the lowest-calorie salad you’ll ever eat but we’re pretty sure it will quickly become one of your favourites. The toasted seeds give it a crunchiness that many salads lack, making it great to serve with soft-textured dishes like pasta.
We’ve given weights for the ingredients below but there’s no real need for such precision – you can get away with simply
- 25g sunflower seeds
- 25g sesame seeds
- 25g pine nuts
- 50g salad leaves - lettuce, spinach, watercress, rocket etc
- 8-10 cherry tomatoes, halved
- 50g green olives, sliced
- 2 teaspoons good olive oil
- 1 teaspoon balsamic vinegar
- Place the salad leaves, cherry tomatoes and olives in a salad bowl.
- To toast the seeds, heat a medium-sized saucepan over a medium heat. They cook at slightly different rates so toast them separately.
- First add the sesame seeds, which toast quickest. Keep moving the pan, remove when they start to brown and tip onto the salad.
- Next do the same with the sunflower seeds.
- Finally toast the pine nuts in the same way.
- Pour on the oil and vinegar and toss the salad gently. (This doesn't need a complex dressing - light oil & good vinegar will do just fine).
- Serve with crusty bread and cheese for lunch, or with pasta for a more substantial evening meal.