Prep Time: 20 minutes

Cook Time: no cooking involved

Servings: 2 Servings

Sprouts are “live foods”, that provide more nutrients than most other food groups. Sprouted haricot beans, put together with finely chopped vegetables is a delicious way of having sprouts as a salad. Top up with a lemony dressing, like in this recipe or any other traditional chutney to get a chatpata sprout salad.

It is high in nutrients as well as fibre, serves as a hearty meal and is yummy too! You could use the same recipe for other beans like chowli or rajma too.

Ingredients

• Haricot Bean: ½ cup (soaked and steamed) If not available use any other bean like Chowli/Rajmah or a mix)
• Lettuce leaves: 4 (finely shredded)
• Cucumber: ½ (finely chopped)
• Tomato: ½ (finely chopped)
• Green Capsicum or colored peppers: 1 (finely chopped)

For the dressing

• Sesame Seeds: 2 tbsp (soaked and ground into a paste)
• Lemon Juice: 1 tbsp
• Rock Salt: to taste
• Mustard Powder: ¼ tsp
• Fresh herbs: 2 tbsp (use either celery/parsley/mint)

Method

• In a platter, lay the lettuce leaves as a bed.
• Sprinkle the finely chopped veggies and steamed beans on top. Mix all the dressing ingredients to get the dressing. Either keep a bowl of dressing in the middle or pour on top. All traditional, family handed down recipes of Chutneys act as excellent dressings for Sprout Salads.
• Sprout Salads provide bulk and give a feeling of fullness.
   

Eating Guide

• Food group: Sprouts and vegetables (raw)
• Almost all edible seed can be sprouted.By sprouting the seeds transform into life components, activating dormant enzymes. Sprouting improves the effectiveness of all seeds, pulses and beans. Use the whole sprout-the seed, shell, root, stem and those little green shoots in Salads. Try them raw too.

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