This recipe was given to me by Jo Williams of Madame JoJos in Auckland. It's healthy and absolutely delicious. You can eat it on its own or as a side salad.
Ingredients
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1-2 teaspoons cumin seeds
1/4 red cabbage, finely shredded
1/2 red capsicum, finely sliced
1 large carrot, grated
1/2 red onion, finely sliced
1 beetroot, peeled and grated
1 cup cooked quinoa or pearl barley or brown rice or kamut
1 tablespoon finely chopped mint
2 teaspoons pomegranate mollasses
Juice and finely grated rind of 1/2 orange
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Combine pumpkin seeds, sunflower seeds and cumin seeds and lightly toast in a frying pan over a medium heat, stirring continuously.
Combine seeds with cabbage, capsicum, carrot, onion, beetroot and quinoa. Combine mint, pomegranate molasses, orange rind and juice, olive oil and salt and freshly ground black pepper. Drizzle over salad and serve.