Wright Sprouts

Beetroot & Spinach Salad with Coriander Pesto

Ingredients:

Bunch of spinach washed and shredded

1 beetroot spiraled or grated

Bunch of Fennel tops

1/2 pkt (Wright Sprouts) Broccoli Mix (Broccoli, Alfalfa & Radish Sprout Mix)

4 sun-dried tomatoes soaked 30 minutes and chopped (Ceres Organic)

1 smoked chipotle chillies soaked an chopped (Orcona) Optional

Method:

Put all ingredients into a bowl and toss until combined.

Corriander Pesto

1 pkt raw sunflower sprouts (Wright Sprouts)

Bunch of fresh corriander finely chopped

Bunch of fresh Parsley finely chopped

2/3 cup olive oil.

Method:

Pulse chop the raw sunflower sprouts in either a food processor of dry blender but keep them chuncky not fine, add the fresh chopped herbs and olive oil and combine to form a pesto.

NB: If you want to add salt do it here but the sun-dried tomatoes in the salad are salted so I don't believe it is necessary.

Now fold 2 Tbsp of the pesto through the salad and enjoy.

NB: It has a bite but if you don't like chillies then leave then out.