30 g (¼ cup) mixed seeds (such as sunflower seeds, pepitas and nigella seeds)
2 large carrots, peeled and grated
Large handful roughly chopped coriander
1 small red chilli, de-seeded and very finely sliced
1 large avocado, cubed
½ tablespoon wholegrain mustard
Juice of ½ orange
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1. Dry toast the seeds in a frying pan over high heat. Toss regularly, and as soon as they start to colour, remove from the heat and transfer to a large bowl.
2. Add the carrot, coriander and chilli, and gently toss.
3. To make the dressing, place all the ingredients, along with a big pinch of salt, into a screw-top jar and shake vigorously until well mixed.
4. Pour the dressing onto the salad and toss to coat. Taste to check the seasoning and adjust if necessary, then top with the avocado and serve.
Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99