This isn't a salad but an addition to a salad to add a bit of interest and crunch.
I have adapted the recipe to TMX from the 57 edition of Dish Magazine.
Set oven at 150 c
Ingredients.
120g raw Almonds
150 g of jumbo size Rolled Oats
85g Quinoa
120 g mixed pumpkin and sunflower seeds
65 g vegetable oil
60 g honey
25 g soy sauce
1 teaspoon each, dry English mustard and cumin seeds.
1 teaspoon salt
1 egg white.
Method
Place almonds in TMX bowl and chop 5 seconds/ sp 7.
Add oats , Quinoa and seeds, mix 3 seconds/sp 7, REVERSE, set aside, no need to wash bowl
Add rest of ingredients to bowl and mix 5 seconds/ sp 7, scrape down bowl
Add oat mixture and on reverse speed 4, look down hole and when dry mixture is coated stop machine
Tip mixture on to oven tray lined with baking paper and spread keeping mixture in clumps.
Bake 10 minutes, remove from oven and turn mixture over, retaining clumps, bake a further 10 minutes.
If some clumps in the center of tray are not lightly browned, push the to the front and back of tray and bake another 5 minutes. Remove and cool in tray.
Makes 3 cups
Store in air tight jar.
