August 4, 2016

The combination of crunchy vegetables and amazing herbs and spices is destined to make this salad an all-time favourite. Serves 4


2 tsp cumin seeds
125g mixed sprouts
250g baby radishes, sliced
1 purple carrot, sliced
1 orange carrot, sliced
250g cherry tomatoes, halved
30g coriander leaves, roughly chopped
30g flat-leaf parsley, roughly chopped
1 clove garlic, crushed
3 Tbsp olive oil
2 Tbsp tahini
80ml lemon juice
to taste salt and pepper


  1. Toast the cumin seeds in a small frypan over medium heat for 2 minutes, moving them around the pan to avoid burning. When they become aromatic, transfer to a mortar and crush with a pestle.
  2. Place the sprouts, radish, carrot, cherry tomatoes and herbs in a large serving bowl.
  3. Place the remaining ingredients in a small bowl and whisk to combine. Pour the dressing over the salad and toss with your fingers.
  4. Dust with the cumin and serve.
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