Sprouting kachumbar (salad!)

2017-07-14 13.06.03

I have gone back to making my own sprouts. I love the peppery crispiness that you get for home-grown produce! I have a sprouter so I can do them in layers, a few days apart, but you can just as easily make them in a bowl/dish with a clingfilm. You can buy sprout seeds packets from Revital.

First rinse the sprouts and then put them in a bowl  or dish and cover with a small amount of warm water. Now seal with clingfilm, with some holes poked in it. The next day rinse them in hand-hot water, leaving a small amount and cover again. Check frequently so they don’t go mouldy or grow too many whiskery roots. I love a mixture of radish and mung bean sprouts as here. they should be ready in 2 days. I store mine in the fridge in a plastic container. Eat within 2-3 days.

Makes a good bowlful – but you can add what you like!

250 g baby tomatoes, preferably mixed colours
200 g radishes
8 spring onions
1/2 cucumber, seeds removed
handful of fresh coriander
2 cm ginger, peeled and finely chopped
250g mixed sprouts

For the dressing
2 tbs wholegrain mustard
1 tsp salt
1 tsp palm sugar or jaggary
2 tbsp rapeseed oil
juice half a lemon

Finely chop all the vegetables into small pieces, apart from the radishes and spring onions which should be sliced thinly. Whisk all the dressing ingredients together. Put everything in a bowl and add the dressing. Eat!

Add anything you like to this – avocado, crayfish tails fresh peas – just keep that dressing tangy!

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2017-07-14 13.07.42

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