This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots. It IS healthy, but tastes like it could be really addictive.
In this Salad of Sprouts, an Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.
Salad of Sprouts
1½ Tblspn cumin seeds
450g mixed sprouts (mung beans, chickpeas, aduki beans, lentils, etc)
1 daikon (around 300g), peeled and thinly sliced
2 large carrots, peeled and thinly sliced
20g parsley leaves, roughly chopped
10g coriander leaves, roughly chopped
2 garlic cloves, crushed
3 Tblspn sunflower oil
2 Tblspn rapeseed oil
2 Tblspn white-wine vinegar
2 Tblspn cider vinegar
1 tspn salt
300g baby plum tomatoes, cut in half lengthways
80g baby spinach leaves
In a small frying pan, toast the cumin on high heat for a minute or two, shaking the pan to move the seeds around as you do so, until they give off their aroma and begin to pop. Transfer to a mortar, and crush with a pestle until powdery.
Put the sprouts, daikon and carrot in a large bowl. Add the herbs, garlic, oils, vinegars, cumin, salt and some black pepper. Stir, taste and adjust the seasoning as necessary. Add the tomatoes and spinach, toss gently and serve.
recipe notes and alternatives
In this salad, various oils and vinegars are used to add a richness, but you can used just one of each if you like.
Daikon can be substituted by red radish, jicama or kohlrabi if desired.
Add walnuts for more crunch.
Add a creamy blue cheese – yum!