Green Seed Salad
|Wholemeal bread slice||3 , crusts trimmed|
|Garlic||1 Clove (5 gm), halved|
|Olive oil||2 Fluid Ounce (0.25 Cup /60 Milliliter)|
|Sunflower seeds||3 Tablespoon|
|Pumpkin seeds||2 Tablespoon|
|Sesame seeds||2 Tablespoon|
|Salad leaves||1 Pound (500 Gram)|
|Avocados||2 , stoned, peeled and sliced|
|Cherry tomatoes||8 Ounce, halved (250 Gram)|
|Firm tofu||8 Ounce, chopped (250 Gram)|
|Oranges||2 , segmented|
|For chili sesame dressing|
|Vegetable oil||2 Fluid Ounce (0.25 Cup /60 Milliliter)|
|Lemon juice||2 Tablespoon|
|Sweet chili sauce||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Sesame oil||1 Teaspoon|
1. Rub bread with cut side of garlic, brush both sides lightly with olive oil and cut into 2 cm / 3/4 in cubes. Place bread cubes on a nonstick baking tray and bake for 10 minutes or until bread is golden and crisp. Cool slightly.
2. Place sunflower, pumpkin and sesame seeds on a nonstick baking tray and bake for 3-5 minutes or until golden. Cool slightly.
3. Place salad leaves, avocados, tomatoes, tofu and oranges in a salad bowl and toss. Sprinkle with croutons and toasted seeds.
4. To make dressing, place oil, lemon juice, chilli sauce, soy sauce and sesame oil in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.