Salad Sprinkles can be used to try to convince the non-vegetable lover that salads are delicious. Another use for them is to bump up the nutritional content of a salad. Now these salad sprinkles, sure they taste good and pack a decent nutritional punch but more importantly, look how damn pretty they are! If your garden is not forthcoming with pretty fresh petals to tart up your salad then you can just reach into the cupboard and pull out a jar of these puppies.
The tomato paste and calendula petals bring some antioxidants to the table (minor pun on business terminology, ha ha …. hmmm) and the almonds a little protein, essential fatty acids and vitamin E. These are tart and salty and crunchy so will bring another dimension to your salad. They would also be nice sprinkled over steamed or roast vegetables.
I had a bunch of almond pulp leftover from making my own almond milk (so that I could make Kimi Harris’s Fresh Corn Soup from her latest book ‘Ladled: Nourishing Soups For All Seasons’) so that is what I used but some coarsely ground almonds will work just fine.
- 100 g almonds, coarsely ground (dry or wet leftover pulp from making almond milk)
- 50 g tomato paste
- 10 g salt
- 6 g fresh thyme sprigs
- 4 g calendula officinalis petals, dried
- black pepper to taste
1. Pull the thyme leaves off your sprigs and chop finely.
2. Mix the thyme, almonds, tomato paste, salt and black pepper in a bowl until the tomato paste is evenly distributed throughout the mix.
3. Tip the mixing into a frying pan with a heavy base.
4. Fry over a medium heat until the mix is dry and lightly toasted.