The textures and big mediterranean flavours of this dish make it a gung-ho vegetarian version of the regular tuna salad. Soaking the sunflower seeds for at least 4 hours is a must to create a tuna like texture that is creamy and willing to absorb all the flavours. You can use pitted Black or Kalamata olives for this.
1 cup soaked sunflower seeds, rinsed and drained
6 sundried tomatoes, rehydrated for at least 20 minutes and chopped
1/4 cup chopped olives
1 garlic clove, minced
1 small handful parsley, chopped
1 pinch of minced rosemary
1 tbs dijon mustard
zest and juice of 1 lemon
1 cup diced cucumber
1 cup cherry tomatoes, halved
1 handful green beans, sliced on diagonal
2 to 3 shallots, chopped
1 plateful of rocket, dandelion greens or other green leafies
In a food processor, add the first 8 ingredients and pulse until roughly combined. Do not over do it; you want a coarse texture. On a large platter, plate the green leafies and add the cucumbers, tomatoes, green beans and shallots. Top with the sunflower mixture. Serve with marigold flower petals or extra lemon wedges.