Salad ingredients 300
g oven roasted brussels sprout 1 tbsp olive oil 1/4 tsp sea salt 1 cup / 200
g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or
orange,
sliced 1 cup / 125
g roasted walnuts or pecan nuts 1 handful pomegranate seeds
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140
g) superfine brown rice flour 3/4 cup (90
g) millet flour 3/4 cup (90
g) quinoa flour 1/4 cup (25
g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115
g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep
orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90
g) diced rhubarb 3 ounces (90
g)
sliced strawberries 3 ounces (90
g) raspberries 1/2 teaspoon ground pink peppercorns