Spouting seeds are all the rage at the moment. Mung beans, alfalfa, chickpeas and lentils are well known for their healthy properties and are great for vegetarians thanks to their high protein content. We normally boil the life out of them, but now, we are learning to use them in their natural, sprouting state.
The are so easy to use and add a lovely crunchy texture to salad. They shot to prominence thanks to the rise of the raw food diet. However, we have been eating them for a long time in Eastern Asian cuisine in the form of bean sprouts.
Sprouting seeds and pulses can be bought from larger mainstream supermarkets and many health food shops. I’m lucky enough to have a corner shop near to my house that stocks them. If you still can’t get your hands on them, they are surprisingly easy to make yourself. Make sure you buy seeds that are suitable for sprouting as some seeds created for sewing have been treated with chemicals.
Also, make sure you wash the sprouts properly as they can contain harmful bacteria. In recent years, there was an outbreak of E.Coli in the UK and bean sprouts were found to be the source.
1 pack of sprouting chickpeas (washed)
100g of baby tomatoes (sliced)
50g good pitted green olives (sliced)
Good sprinkling of sesame seeds
Glug of good extra virgin olive oil
Glug of balsamic vinegar
Thinly sliced red chilli
1 tsp wholegrain mustard
Salt / pepper
Simply combine all the ingredients of the salad together in the serving bowl. Put all of the ingredients of the dressing into a jar and give it a good stir before adding to the salad. Make sure you mix the salad thoroughly before serving.