Raw Tahini Salad with Toasted Seeds

Finely shred the cabbage, onion, carrot and sprouts using a food processor or sharp knife.

In a small frying pan, dry fry the seeds for 2-3 minutes until the oils are released and they start to go a golden brown. Tip the seeds into a bowl and set to one side to cool.

In a small bowl, mix together the tahini paste, tamari, honey and the juice of the lemon. Pour the sauce over the shredded vegetables and mix well until well combined.

Serve the salad, topped with the toasted seeds.