Kachumbar with bean sprouts

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This is a spicy little number which is delicious as a side to accompany just about anything! I had it alongside a chicken tagine. I sprout my own mung bean and radishes. But you can also use bean spouts as I did this week, as I had run out! Perfect for these summer months when lovely little farmers’ market cucumber, radishes and tomatoes are coming into season.

Serves 4 as a side
250g cherry tomatoes
200g radishes
8 spring onions
1/4 cucumber
handful fresh coriander
thumb of fresh ginger, peeled and diced small
250gms or a big handful sprouted beans – mung, radish, soy – whatever, or a mix

Dressing
2 tbsp wholegrain mustard
1 tsp sugar
1 tsp salt
2 tablespoon rapeseed oil
juice 1/2 lemon

Chop everything into a small dice. If you have proper old-fashioned cucumbers then I don’t bother to deseed them as they contain very little water, otherwise you might want to do that for the supermarket kind.

Put all chopped vegetables into a bowl. Whisk all the dressing ingredients together and pour over the raw veg. Ready!

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