Ingredients
- 1.0 bunch Mizuna
- 1.0 handful Fresh Herbs (parsley or basil)
- 1.0 piece Apple
- 3.0 tbsp Sunflower Seeds
- 1.0 to taste Salt
- 2.0 tbsp Tahini
- 1.0 tbsp Balsamic Vinegar
- 3.0 tbsp Olive Oil
- 8.0 piece Radishes
Instructions
- Toast sunflower seeds in a dry pan with a pinch of salt until golden.
- Prepare all vegetables and combine in a large bowl.
- Whisk together tahini, balsamic vinegar, olive oil, salt, and herbs until smooth.
- Add a little water if dressing is too thick.
- Toss salad with dressing just before serving.
- Top with toasted sunflower seeds.
Change how you cook
Get your first box and connect to the seasons and the land!
This weeks box stars
Fennel
Zucchini
White
Mint
Zucchini
local
Lettuce
Ox Tongue
Onion
Red
Parsley
Italian Giant
