As our senior naturopath–Denise Hales–was walking the streets of London in Notting Hill recently, she came across an amazing organic restaurant called “Le Pain Quotidien”. Just look at their Monday Detox Salad! They must surely be devotees of BNWC? This salad will help you recover from the weekend excesses and start the new week as you mean to go on. A mix of seeds and spices, it’s yum yum!
For the gomasio:
4 tsp pumpkin seed
4 tsp flax seeds
4 tsp poppy seeds
1 tsp seaweed flakes
1 tsp sea salt
½ tsp dried chilli
For the salad:
½ celeriac (300g), finely grated
4 carrots (250g), finely grated
1 zucchini (200g), finely grated
1 trimmed fennel (200g), finely sliced
2 cups (200g) green or white cabbage, finely sliced
2 cups (200g) red cabbage, finely sliced
2 cups (40g) rocket
1 avocado, peeled & quartered
2 tbsp dehydrated, sprouted buckwheat
Extra-virgin, cold-pressed canola oil
Start by making the gomasio. Put all the ingredients into a food processor, and process in short bursts until you have a medium-coarse crumbly mixture. Transfer to a bowl and set aside.
For the salad, place the celeriac, carrot, zucchini, fennel, cabbages, and rocket in a large bowl with 4 tablespoons of the gomasio, and mix well. Store the leftover gomasio in an airtight jar.
To serve, finely slice each avocado quarter into a fan shape. Divide the salad among 4 serving plates, sprinkle with the buckwheat, then drizzle 2 tablespoons of the canola oil over each serving, and top with an avocado fan. Serve immediately.