BEAN SPROUT SALAD

Bean sprouts are a fresh concentrated taste and packed with nutrients. Don’t just stick to the usual mung bean sprouts you get in bags for eastern cookery; you can get all sorts of seed sprouts from beetroot to adzuki.  Some are peppery some sweet, it’s well worth experimenting.

 

You will need:

  • 500 grams bean sprouts (preferably organic), well rinsed and drained
  • 5 tomatoes washed and chopped small
  • 2 green peppers de-cored, rinsed and chopped
  • Bunch of spring onions, rinsed, topped and tailed and chopped.
  • 12 basil leaves rinsed and chopped small
  • 3 tablespoons olive oil (preferably virgin, cold pressed)
  • 2 tablespoons soy sauce.

 

 

 

 

Place the bean sprouts, tomatoes, peppers, onions and basil into a mixing bowl and mix thoroughly. Add the olive oil and soy sauce and mix.

Serve as an accompaniment side salad to a main meal, with fresh bread and cheese, or as part of a range of other salads.