50g pumpkin seeds
30g sunflower seeds
150g kale, stems removed, finely chopped
1 apple, cored and sliced into matchsticks
100g sauerkraut
30g radish sprouts or other sprout mix
75ml hemp oil
25ml balsamic vinegar
½ teaspoon flaked salt

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1.Preheat the oven to 160°C.
2.Lightly toast pumpkin and sunflower seeds on a baking tray lined with baking paper for 15 minutes.
3.Place seeds in a large bowl along with the kale, apple, sauerkraut and sprouts.
4.Dress the salad 20 minutes before serving to allow flavours to combine by adding hemp oil, balsamic and a good pinch of salt flakes. Mix well.

Recipes & food styling Chris Scott / Photography Sam Stewart

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