2. Whisk together lemon juice, 1 tbsp mustard, 1/2 tsp sugar and 1/4 cup olive oil. Season to taste with salt and pepper. Set aside.
3. Rinse and roughly chop lettuce leaves. Halve tomatoes, trim and halve sugar snap peas. Slice avocado and dice capsicum. Toss together with sprouts and olives. Set aside.
4. Heat a dry frypan over medium-high heat. Add seed mixture, stir in 2 tsp oil, 1 tbsp sugar and a pinch of salt. Cook until clusters are formed, set aside on a lined plate to cool (see notes).
5. Arrange salad among plates. Top with golden cauliflower and beans. Spoon over dressing to taste and crumble over nut clusters.
Drain the beans first to remove as much moisture as possible. This helps the beans to crisp up in the oven.
We used brown sugar as it dissolves quicker. Once cooked, place seed clusters onto a plate lined with baking paper to avoid them from sticking.
Festival lettuce 1
cherry tomatoes 1 punnet (200g)
Sugar snap peas 1/2 punnet (125g)
Yellow capsicum 1
Alfalfa sprouts 1/2 punnet
Green olives 1/2 jar
Chia/pepita/almond mix 1 packet (80g)
From your pantry:
oil (for cooking + olive), salt, pepper, wholegrain mustard, smoked paprika, sugar (of choice)