Simple Green Salad with Moroccan Hemp Bombs
A light meal but hefty dose of your daily nutrients! This one is a real fun meal to put together!
- 1½ cups hemp hearts
- 1 garlic clove, minced
- 1 tbsp Moroccan seasoning
- 1 cup roasted sesame seeds
- ½ cup melted Turmeric and Lemon Cocavo oil
- zest of 1 orange, grated
- 1 tbsp orange juice
- 1 tsp Murray River salt
- 2 handfuls of Mixed Salad leaves
- 12 Cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp Saporoso balsamic vinegar
Line a baking tray with greaseproof paper.
Using a high-speed blender or NutriBullet, process half the hemp hearts and all remaining ingredients until almost completely blended but ever so slightly chunky. Transfer to a bowl; add the remaining hemp hearts and mix to combine.
Using a tablespoon, scoop enough mixture to roll into a walnut-sized ball then place on prepared tray. Repeat with remaining mixture, and then place balls in the refrigerator to set firm for at least an hour.
Transfer to an airtight container and store in the refrigerator.
Combine the mixed salad leaves and tomatoes in a serving bowl, drizzle over the oil and vinegar then crumble the Moroccan hemp balls over.
Note: these bombs are also great as a savoury snack.