It’s summer. All I want to eat are salads. I don’t always want to prepare a lot of necessary ingredients to make an interesting salad, unless I’ve been organised enough to do my one day of cooking, one week of salads system. But sometimes that doesn’t happen or I run out of ingredients. And all that is left is a lonely carrot or avocado. But with this salad ‘sprinkle’ (you don’t have to sprinkle it; chuck a handful on) you can make something so simple very delicious. And it’s so easy to tailor to your tastes and dietary needs.
Ingredients
You’ll need a combination of these things to the equivalent of 4 cups:
Sesame seeds
Pumpkin seeds
Sunflower seeds
Nuts such as almonds, walnuts, pecans, pistachios, cashews
Unsweetened large coconut flakes
Roasted chickpeas
2 tablespoons of oil (coconut oil or another neutral flavoured oil would be best)
Puffed grains such as puffed amaranth, quinoa, buckwheat or rice
1 teaspoon of salt
2 tablespoon of herbs and spice – try things like paprika, chilli powder, rosemary, thyme, mixed spice, cardamom, turmeric, curry spice, sumac, ras el hanout and any other spice or combination you can think of that you’d like to be eating with your veggies
Optional: 2 cloves of chopped garlic (if you are a garlic fancier)
Extra ingredients to be added after cooking: leftover crumbled kale chips, potato chips, corn chips, toasted popcorn
Method
- Combine your ingredient selection in a large bowl with the oil, salt and herbs and spices. Stir to combine
- Preheat your oven to 180 degrees. Pour the mixture onto a baking tray and bake for 10 minutes or until the untoasted elements are crisp and coloured.
- Allow to cool. Adjust the seasoning to your taste. If using, combine your extra ingredients now.
- Keep in an airtight jar or container for up to a month, if it lasts that long.
