Seasonal Sprouting Katchumbar Salad

Season

Autumn

Winter

Spring

Dietary

Vegan

Gluten Free

Dairy Free

Vegetarian

Recipe adapted by Alice

I have recently discovered this great recipe by Meera Sodha, which has a deliciously zingy mustard and ginger dressing. Her version (shown in the image above) uses summer veg like tomatoes and cucumbers, so I have adapted it for winter!

Ingredients

300g of winter veg, grated or finely diced – carrots, beetroot, kohlrabi, mooli, radishes, apple, celery and spring onions all work well
10g coriander and/or mint, finely chopped (optional)
2cm ginger, grated
225g sprouted beans of any type

For the dressing:

1 tablespoon of whole grain mustard
0.5 teaspoon salt
0.5 teaspoon sugar
1 tablespoon rapeseed oil
Squeeze of lemon

Instructions

Chop or grate all your veg, including the ginger and herbs.
Mix with the sprouted beans
Mix together the dressing ingredients and taste to check the seasoning and balance of flavours
Dress your salad and serve immediately