Handful of fresh, roughly chopped coriander leaves
80g sunflower seeds
6-8 pitted and finely chopped dates
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) freshly squeezed lemon juice
2 teaspoons (10ml) toasted and ground cumin seeds
1 teaspoon (5ml) raw honey
salt and pepper
Method
Mix all the salad ingredients together in a large bowl and toss gently. For the dressing, mix all the ingredients together and whisk to combine. Dress the salad only once you are ready to serve. Extract from Bernadette Le Roux’s, Roots, Shoots & Leaves, published by Sunbird.