'A variety of crispy veggies and seeds'


(serves 4)


  • 500 g tomatoes (variety)
  • 2 corncobs (raw or boiled)
  • 1 red pepper
  • Fresh salad leaves (variety)
  • Fresh parsley leaves
  • 1 cup black olives
  • Sea salt & black pepper

Mango dressing

  • 1 mango
  • ½ lime
  • ½ red onion
  • A bit of red chili
  • 4-6 tbsp olive oil
  • 2 tbsp maple syrup or raw honey
  • A handful fresh coriander
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • Sea salt & black pepper

Spicy seeds

  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tbsp maple syrup
  • 1 tsp turmeric powder
  • Two pinches cayenne powder
  • A pinch of salt


Salad: Rinse the tomatoes and salad. Cut the tomatoes in halves and slice the red pepper. Cut of the corn kernels. Place all the ingredients in a big bowl or wooden tray. Combine all the ingredients with your hands or  by using a big spoon. Add the black olives and chop some parsley leaves on the top. Sprinkle salt & pepper.

Mango dressing: Peel and slice the mango. Squeeze the lime to get juice out of it. Chop the onion,chili and fresh coriander leaves. Add all the ingredients in a bowl and mix them by using a food processor or blender until smooth.

Spicy seeds: Preheat the oven to 200 °C. Cover a baking tray with some parchment paper. Place the seeds on the top and drizzle two tablespoons of maple syrup on the top. Sprinkle the turmeric, cayenne powder and salt. Combine by massaging with your hands all the ingredients. Roast in the oven over 15-20 minutes aprox. Stir from time to time. Remove from the oven and let  cool.

Garnish the salad spreading some roasted spicy seeds on the top and add some spoons of dressing before serving to keep the salad crispy and fresh.