Thursday, 4 June 2009

Mixed Sprout Salad

Everything should be organic, if you can get it.

A bag of mixed sprouts

Small amounts of various crunchy vegetables: fennel; celery; radish; red pepper

An apple

Coriander leaves

Juice of half a lime (or a whole one if the lime isn’t very juicy)

Shoyu soya sauce

Udo’s oil (or good quality olive oil)

Put the sprouts in a big bowl and add the lime juice and a generous amount of shoyu (about a dessertspoon). Stir it all around to marinate.

Chop up the crunchy vegetable and the apple into small cubes, about the size of a chick pea. Mix them into the salad.

Just before serving add the oil and chopped coriander leaves.