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  • Christine Millar

4 Ways with Roasted Seed Toppers for Standout Summer Salads

Nothing says summer like a fresh salad bursting with seasonal ingredients. And whether you're planning a picnic, entertaining at your home, or just want a healthy lunch, we've put together 4 standout summer salads that will satisfy your cravings and impress your guests.


Celebrating the launch of our new look Roasted Seed Topper packs we challenge you to diversify your menu and go beyond plain old leafy greens for the most flavorful, colorful creations you’ll want to enjoy on rotation all summer long. We have not added exact quantities into the recipes below, simply adjust the quantity ingredients to suit the number of people you are serving.


1. Mexican Charred Corn and Avocado with Chilli & Lime Roasted Seeds

Ingredients: Avocados, Cherry, Tomatoes, Corn Cob (2 cobs will serve 4), Red Onion, Coriander, Buttercup Lettuce, Dijon Mustard, Balsamic Vinegar, Salt & Pepper, Olive Oil.


Method:

  1. Prepare the charred corn. Slice the kernels of the corn cob with a large knife. Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a medium bowl or platter. To the bowl with the corn, add the Dijon mustard (see ingredients list), a drizzle of olive oil and the vinegar.

  2. Break off lettuce leaves and coriander leaves and place in serving dish, slice or dice remainder of salad ingredients and add to platter. Top with Mexican Chilli Lime Roasted Seed Toppers. Season with salt and pepper to taste.


2. Poke Style Salmon and Edamame Salad with Roasted Tamari Seeds

Ingredients: Cooked Rice, Fresh Salmon, Cucumber, Edamame, Bean Sprouts, soy sauce


Method:

  1. Prepare the Edamame. Place a steamer basket or insert into a large pot or saucepan. Bring the water to a boil over high heat. Allow the edamame to steam until tender, approximately 2 minutes.

  2. Place the edamame in a large bowl and toss with your choice of seasonings, if desired, such as salt, pepper, hot sauce, vinegar, ginger or garlic.

  3. Prep other salad ingredients slice cucumber, dice salmon. Add the cooked rice to a bowl or platter add a drizzle of soy sauce, top with remaining salad ingredients and scatter with Tamari & Seaweed Roasted Seed Toppers.


3. Mesclun Green Leafy Salad & Heritage Tomatoes with Balsamic & Savoury Roasted Seed Toppers

Ingredients: Mesclun Leafy Greens, Baby Spinach, Cucumber, Heritage Tomatoes, Red Onion, Finely Sliced (or grated) Carrot, Balsamic Vinegar or Apple Cider, Parsley, Olive Oil and Salt


Method:

  1. Prepare the dressing. Using a ratio of 3:1 oil versus vinegar, mix in a small jar and add chopped herbs and a pinch of salt.

  2. Prepare the salad ingredients and drizzle the dressing over the top. Top with Original Savoury Roasted Seed Toppers


4. Roast Pumpkin and Heirloom Carrot Salad with Orange Butter and Garlic Roasted Seeds

Ingredients: Diced Pumpkin (2-3 cm pieces), Heirloom carrots (or standard) , Olive Oil, 1 orange thinly sliced, salt, 1 tbsp butter (softened), orange zest from 1 orange, thyme sprigs parsley, baby spinach.


Method:

  1. Turn oven on to 220 degrees.

  2. Mix the butter and orange zest until well incorporated. Refrigerate while the veggies are roasting.

  3. Cut carrots in half. Arrange the orange slices on the bottom of an oiled shallow baking dish and cover with a few thyme sprigs.Toss the carrots and pumpkin with the olive oil and a pinch of sea salt and place them on top of the oranges and thyme.

  4. Roast at 220 degrees for about 40 minutes, until al dente turning once half way through cooking. If you prefer them softer cook an additional 10 minutes.

  5. Remove the veggies from the oven and top with thin small dabs of the cold orange butter. Sprinkle with some fresh herbs and Garlic Roasted Seed Toppers

  6. If you prefer a deeper caramelization of the carrots and pumpkin, just throw them under the grill for a minute or two.

Salad styling and photography by Leno Regush of Crazy Cucumber Blog

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