Ancient grains paired with fresh vegetables and full flavour dressings to provide tasty salads hign in nutrients
- I make a different salad each week to ensure you can include a living component to your weekly meal order
- Ancient grains increase the nutrient content and help you to feel fuller for longer
- Carefully chosen ingredients ensure they maintain maximum freshness and flavour for longer
- The following are my most popular salads to give you an idea...ingredients may vary slightly depending on season and availability
Loaded Millet Tabouli - millet, chickpeas, tomato, cucumber, parsley, spring onions, radish + tangy lemon, garlic, cumin dressing
Asian Brown Rice - biodynamic brown rice, carrot, cucumber, red capsicum, spring onion, parsley, goji berries, toasted seeds + tamari, sesame oil dressing
Moroocan Chickpea Quinoa - chickpeas, quinoa, celery, carrot, parsley, toasted seeds + lemon, olive oil, garlic, smoked paprika, cumin, coriander dressing
Green Millet Salad - millet, a huge variety of crunchy grren vegetables + a tangy pesto dressing
Orange Millet Salad - millet, celery, red capsicum, fennel, red onion + a smokey orange dressing
Crunchy Quinoa - quinoa, carrot, celery, cucumber, capsicum, toasted seeds + zesty ginger, garlic and lemon dressing
Ingredients: Ingredients will vary for each salad - organic grains, pulses, seeds, oils, vinegars and pantry items, market fresh vegetables, Celtic sea salt, spices
How to Prepare: Eat as they are on their own, pair with roasted vegetables, use in wraps or fill lettuce cups for something different
450g
