Crunch Salad

Yes, indeed, it's salad again people - I have been cast in the most amazing play called "The Girl in the Yellow Dress" at The Market Theatre in Johannesburg. What does this have to do with salads? EVERYTHING...

I play the girl (yes, you guessed it, in the yellow dress) but you see, amongst other things, she has issues with food - something those of you who know me and any one who reads this will understand I do not. I live for it. Sometimes a little indulgently, but mostly happily and healthily. I am needing to go to the extreme of the healthily right now. Why do I need to keep trim? Well because I get some of my kit off - yes indeed I do - so for now, for a while I am sure you can understand I need to be looking like the best me I can be. Well...let's rephrase that...the slimmest, tightest me I can be.

So bring on the salads, 11 days to go until opening night...This one is amazing, it's the crunchiest salad you'll ever have - perhaps not suitable for your 80 year old grandfather's jaw - but such a treat. Don't fret about the raw ingredients - they work superbly together and punchy dressing brings it all together.

Crunch Salad

 

Ingredients: (serves 2)
You can serve it with honey and soya fried chicken breasts - it goes beautifully!
Also fun to eat with chopsticks for no particular reason!

• Handful sunflower seeds
• Handful of flaked almonds
• Handful of sugar snaps
• Handful of broccoli
• 1 head of BABY cabbage (must be baby cabbage)
• 2 carrots

For the Dressing:

• 2 tbsp balsamic 
• Juice of ½ lemon
• 1 tbsp soya
• 2 tbsp honey
• 4 tbsp sunflower oil

Method:

• Toast seeds and nuts in a frying pan on medium heat until slightly browned, set aside to cool. (Toss them often as they burn easily)

• Cut broccoli and cabbage into thin strips, chop up sugar snaps and peel carrots into ribbons.
• Toss in a bowl with cooled seeds and nuts.

• Mix together dressing ingredients and pour over salad, give a final toss together and serve - easy peasy.