Ingredients

|
1
carrot, finely grated
2 small cucumbers
2 peaches
1 large avocado pear
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, 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.

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 flavors with a knife
and fork.
|
|
This tasty sandwich filling
is perfect for a summertime snack, a delightful combination of fresh fruit
and garden vegetables. 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 flavor, or dresses
up an English muffin for a lovely light lunch.

|