Still obsessed by my sprouts I add them to everything…this is an adaptation of one of – yes again – Meera Sodha’s recipes. She uses mooli but I think its tasteless and watery, so I just used radishes and added a mix of radish, moong and other sprouts. Quite hot from the radishes, but the long marinate balances the peppery radishes with the sour/sweet from the limes & jaggary. Perfect side salad for any curry, meat, chicken or vegetable. I had it for lunch along with another salad and some hummus.
Serves 2 as a a side
1/2 tub of seeded pomegranates that you can buy in teh supermarket
juice one lime
2 tsps palm sugar or jaggary
a good pinch of salt (to taste)
2 tbs rapeseed oil
good pinch of chilli powder
1/2 red onion, very thinly sliced
2 bunches of radishes
good handful of sprouts
First make the dressing. Crush the pomegranate seeds roughly in a pestle and mortar. Then add lime juice, sugar, salt, oil and the thinly sliced onions. Let marinate for at least one hour.
Top, tail and slice radishes ever so thinly. Add them and the bean sprouts to dressing, give a good mix around, and pour onto a large flat service dish for maximum effect.