1 lb (450 g) jar sprouted sunflower seeds
225 g (1/2 lb) Caerphilly cheese (mozzarella or Scmorzel cheese) (mozzarella or Scmorzel cheese)
125 g (1/4 lb) shelled sunflower seeds
1 large, crisp eating apple
4 sticks celery
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats)
60 ml (4 tbls) sunflower oil
30 ml (2 tbls) cider vinegar
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
225 g (1/2 lb) Caerphilly cheese (mozzarella or Scmorzel cheese) (mozzarella or Scmorzel cheese)
125 g (1/4 lb) shelled sunflower seeds
1 large, crisp eating apple
4 sticks celery
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats)
60 ml (4 tbls) sunflower oil
30 ml (2 tbls) cider vinegar
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
method
1. Pick the sprouts from the husks and break off any coarse roots.
2. Dice the cheese, quarter, core and chop the apples and chop the celery.
3. Put them all into a salad bowl with the shelled sunflower seeds and sultanas or raisins.
4. Beat the oil, vinegar, garlic and pepper together to make the dressing and fold it into the salad.
2. Dice the cheese, quarter, core and chop the apples and chop the celery.
3. Put them all into a salad bowl with the shelled sunflower seeds and sultanas or raisins.
4. Beat the oil, vinegar, garlic and pepper together to make the dressing and fold it into the salad.
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