Ingredients (for 4 servings)
For the salad
- 350 g broccoli
- 30 g sunflower seeds
- 2 tbsp rapeseed oil
- 2 tbsp sultanas
- 1 bunch radishes
- a few tender radish leaves (optional)
- 1–2 teaspoons JOY NATURALS sulfo:PLUS
- Salt & black pepper
For the dressing
- 150 g sour cream
- 100 ml freshly squeezed orange juice
- 10 ml lemon juice
- a pinch of salt
- a little organic orange zest to taste (optional)
Preparation
Toast the sunflower seeds in a pan without oil until golden brown, then set aside.
Cut the broccoli into small florets and finely dice or coarsely grate the stalk. Then lightly fry it in a large pan with the rapeseed oil for about 3–4 minutes over medium heat, so that it remains pleasantly al dente. Season with salt and pepper.
Fold in the sultanas and heat through for another 1 minute. Then let the broccoli cool slightly.
Cut the radishes into thin slices. Mix the sour cream, orange juice, lemon juice, a pinch of salt and, optionally, a little orange zest to make a creamy dressing.
Mix the dressing with the broccoli, radishes and sultanas. Carefully fold in 1–2 measuring spoons of sulfo:PLUS only at the end to optimally preserve the valuable nutrients of the sprouted broccoli and daikon sprouts.
Sprinkle with the toasted sunflower seeds and young radish leaves and serve fresh.
