Thursday, 28 November 2013

Simple Salad Sprinkle

Simple Salad Sprinkle


Salad Sprinkles adds a little extra to a salad and has an array of versatility in galley.  This one I created from sesame seeds, linseed, sunflower seeds and almond but the possibilities are endless.  Toast the seeds and nuts so they are very toasty but not burnt of course this is so that a little sprinkle gives great toasty flavour impact to the food item you are sprinkling.

Simple Salad Sprinkle

Ingredients

1/4 cup of Sesame Seeds
1/4 cup of Linseed 
1/4 cup of Sunflower Seeds

1/2 cup of whole or sliced almonds with skins on (can use without if desired).

Method

Simple place all seeds and nuts into a food processor and rough chop to smallish pieces, for the nuts around 1/4 of a cm.  

Place in a 180 degree oven for 5 - 10 minutes or until brown and toasty.

Allow to cool on tray, and when cool place in an airtight container in a dark place.

Use over salads, leafy greens, pasta, rice, roasted vegetable salad, use over hot roasted vegetables, potato dishes, canapes, pasta dishes, rice dishes and desserts such as grilled maple bananas with home-made vanilla ice cream.

Makes a large jars worth.  I place it in two small jars and have it at hand when requiring an extra something.


Satay Noodle Salad with Salad Sprinkle

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