Crisp salad with delicious creamy dressing made from sun-dried tomatoes and hemp seeds. Perfectly combined with fresh salad leaves, cucumbers, tomatoes and whatever else the regional vegetable selection has to offer.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4small portions
Calories 93kcal
Ingredients
FOR THE DRESSING:
25gSun dried tomatoesNOT soaked in oil, soak briefly in hot water to make them work well
FOR THE DRESSINGFor the dressing, weigh out the dried tomatoes.
25 g Sun dried tomatoes
Pour into a glass or bowl and pour hot water over it. Leave to infuse for 5-10 minutes. Then strain and place in a blender.
240 ml warm water for dilution
Add all other ingredients to the blender.
15 ml maple syrup, 15 ml Balsamic vinegar, 1 tbspn Basil, 1 tbspn Oregano, ½ tbspn Thyme, ½ tbspn Rosemary, ½ tbspn Garlic powder or a fresh clove of garlic, Sea salt to taste, optional black pepper to taste, 30 g Hemp seed, *Alternatively use a ready-made Italian spice blend.
Blend on high speed until a creamy sauce is formed.
Place in a bowl and dress salad.
To serve, divide leaf lettuce, tomatoes, cucumbers and (optional) beans between 2 large or 4 small plates, pour dressing over, garnish with hemp seeds and serve with fresh spelt bread (optional). Enjoy!
225 g mixed green salad, 150 g Tomatoes, 120 g Cucumber, optional 240g white beans - drained and washed - equivalent to a can or jar of 400g before draining, optional further salad or vegetables as desired
Best fresh! Store dressing in an airtight container in the refrigerator for up to 2 days.