This tasty sandwich filling is perfect for a summertime snack, -- a delightful combination of fresh fruit and garden veggies. Ripe juicy peach and buttery avocado meet crunchy carrot and crisp cucumber in a fiery lemon-curry dressing. A generous portion of nutty hemp hearts and sunflower seeds ups the nutritional profile of the recipe, adding healthy unsaturated fats and protein as well as an appealing texture. The filling stuffs a pita with flavour, or dresses up an English muffin for a lovely light lunch.
You'll Need: 1 carrot; 2 small cucumbers; 2 peaches; 1 large avocado pear; 1 carrot; 1/2 lemon; 1 tablespoon olive oil; 2 teaspoons Madras (hot) curry powder; 1/4 cup soaked and sprouted sunflower seeds; (soak seeds in fresh water for 2 hours, drain and let sprout, covered in fridge for 2 hours, or overnight); 1/4 cup hemp hearts.
Method: Grate carrot finely. In a large bowl, whisk 1 tablespoon of olive oil with juice of half a lemon. Add 2 teaspoons of curry powder, and whisk until well combined. Stir in sunflower seeds coat with dressing. Add grated carrot and combining it thoroughly with lemon-curry mixture. Cover the bowl and set aside to marinade while preparing other ingredients.
Dice the peaches and cucumber into small pieces. Add to carrot mixture along with 1/4 cup hemp hearts and toss until well-combined. Cut avocado into similar-sized small pieces, spritz with lemon juice and gently fold into sandwich filling.
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| On a Toasted English Muffin |
Serving suggestions: Fill a pita, or a crusty roll for a hands-on snack, or top a toasted English muffin and enjoy the elegant flavours with a knife and fork.
A meal that will leave your tummy and your tastes buds happy!
For thoughts about food, and food for thought, visit Zen-cuisine, a blog about mindful living.
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