for the salad
- A handful of pumpkin seeds (about 25g)
- A handful of sunflower seeds (about 25g)
- 3 tbsp olive oil
- 1 teaspoon ground cumin
- 200g mushrooms, thinly sliced
- 200g kale
- 1 tablespoon apple cider vinegar
- 2 slices of bread (we love sourdough)
- 1 garlic clove
- 2 ripe avocados, peeled, stoned and cut into bite-sized pieces
for the dressing
- 40g sunflower seeds
- 60g cashews
- 100ml almond or oat milk
- 2 teaspoons Dijon mustard
- 1 heaped tablespoon nutritional yeast
- 3 tablespoons olive oil
- Squeeze of lemon
- Heat the oven to 200ºC fan. Toss the pumpkin and sunflower seeds on to a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about 5 minutes, until crunchy.
- Place the mushrooms in a large frying pan over a medium heat with a drizzle of olive oil and a generous sprinkling of salt. Let them sauté while you make the salad, stirring them every now and again until they turn golden brown.
- Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.
- Add 1 tablespoon of olive oil, the apple cider vinegar and a sprinkling of salt and rub them into the leaves using your hands. Massage the kale for a minute or so, being really firm, so that it softens.
- Next, make the dressing. Simply place all the ingredients in a high-speed blender (we use a NutriBullet) and blend until smooth and creamy.
- Toast the sourdough then rub it with a raw garlic clove and cut it into bite-sized chunks.
Rub the dressing into the kale, massaging it with your hands and letting it soften even more. Then toss in the toasted seeds, mushroom, avocado and sourdough.
This recipe is extracted from Deliciously Ella: Quick & Easy by Ella Mills, published by Yellow Kite.
You can read our in-depth interview with Ella Mills online.
Nutrition per serving
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