Ingredients:
For the kale salad:
- 100g kale
- 20g pumpkin seeds
- 50g pink fermented cauliflower
- 4 cherry tomatoes
- 10g lime juice
For romaine lettuce salad:
- 100g romaine lettuce
- 10g alfalfa sprouts
- Few basil leaves
- Half bloody orange
For nori wraps:
- 1 nori sheet
- 1 spring onion
- 5g alfalfa sprouts
- 10 mangetout pods (young sugar snap pods or snow pea pods)
- 2 leaves romaine lettuce
- Half a lime
For bloody orange dressing:
- 80g bloody orange juice
- 20g lime juice
- 10g fresh ginger
- 20 tahini
- Pinch of salt (optional)
Method:
Massage the kale with lime juice to soften the leaves. Mix both salad ingredients in two separate bowls.
Grate ginger on a fine grater and mix with the rest of dressing ingredients until smooth and well combined. Add a little bit of salt if needed.
For the nori rolls squeeze the lime juice over the nori sheet to soften it. Layer the sprouts, lettuce leaves, pea pods and spring onion on the nori sheet and roll it up tightly. Cut into four pieces using a sharp knife.
Serve the rolls with salads and dressing.
