summer salad with toasted sunflower seeds


1 med head lettuce or enough for 4 large servings

1/2 cup sunflower seeds

1/3 cup sweet red pepper, diced

1/4 tsp cumin seed

1/4 tsp turmeric

pinch of cayenne

1/8 tsp sea salt

2 tsp coconut oil

olive oil

1/2 a fresh lime

fresh ground pepper

rice vinegar, optional

dry saute the cumin seeds,  in a saute pan over medium heat until they deepen in color and their aroma begins to rise.   remove from pan, grind to a powder and set aside.

in the same pan, melt the coconut oil over medium heat.  add the turmeric, ground cumin, pinch of cayenne, salt and sunflower seeds.  shake the pan to evenly distribute the oil and spice over the seeds.  continue to saute a few minutes, stirring often until the seeds are golden.  immediately remove from heat and let cool.

wash and dry lettuce.  tear or cut up into bite sized pieces and place in a serving bowl.  squeeze lime over the greens and drizzle lightly with olive oil, toss lightly to mix.  add the diced red pepper and the cooled spiced seeds to the salad greens and sprinkle a little rice vinegar here if you choose.   toss again and serve.

1/3 cup fresh corn

remove the corn from the cob by setting it on end and carefully using a knife to cut off the kernels.