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!
Serves 2-3 (as a side to dahl or another curry)
- 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
Method
- 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