Spring Salad for lunch today. It’s so yummy. There are quite a few ingredients in this – just coz I was in the mood. Use whatever parts u like. From #JanellasGarden – Chinese cabbage, broccoli leaves, mint, parsley, dill, oregano, baby kale leaves, mixed lettuce, spring onions. Home done sprouts of lentils, mung beans and fenugreek. I also added toasted pepitas and sunflower seeds, Made In Hemp Canadian seeds, macadamias, pecans, Eden Foods organic chickpeas, pickled red cabbage and beetroot (I have in the fridge), lemon rind, and a drizzle of pesto in olive oil. Oh yeah!
