Servings:
4
INGREDIENTS
- - 400g cauliflower
- - 200g kale
- - A quarter purple cabbage
- - A handful mixed sprouts
- - 60g Tahini
- - 2 tablespoons Pumpkin Seeds
- - 2 tablespoons Sesame Seeds
- - 2 tablespoons gluten free Soy Sauce
- - 2 tablespoons rice vinegar
- - Extra virgin olive oil
- - Salt
- - pink pepper grains
INSTRUCTIONS
- Chop the cauliflower, then boil them with slightly salted water for about 6 minutes, drain them al dente and let them cool down with cold water to stop the cooking process.
- Combine the tahin with vinegar, soy sauce, 2 tablespoons oil, a pinch of salt and 2-3 tablespoons water to obtain a creamy sauce (if it’s too thick, add more water).
- Peel the kale and remove the harder parts, then slice it thinly. Place the kale in a wide bowl, add half of the sauce and massage it into the kale leaves until they reduce their volume by half.
- Slice the purple cabbage too and add it to the bowl with the kale, add the cauliflower, the sesame seeds, the pumpkin seeds and the sprouts. Season with more sauce and serve the remaining one to side, then complete with some pink pepper grains.
