Sprouting kachumbar recipe in The Guardian

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Screen Shot 2014-06-14 at 08.45.44This super-quick salad found itself in the spot light in Guardian Cook’s ’10 best vegan recipes’ on 14th June and with good reason. It’s a super healthy, super nutritious, super delicious salad which is fairly quick to put together. Below is the recipe as it appeared in the Guardian – if you want to see the other delicious recipes in the article, click here.

Meera Sodha, meerasodha.com

Serves 6
For the salad

  • 250g baby plum tomatoes, chopped
  • 200g radishes, topped, tailed and finely sliced
  • ½ cucumber, deseeded and finely diced
  • A bunch of spring onions, finely sliced
  • 40g coriander, chopped
  • 2cm ginger, peeled and finely cut
  • 250g sprouted mung beans and mixed pulses

For the dressing

  • 2 tbsp rapeseed oil
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp wholegrain mustard
  • Juice of ½ lemon
  1. Toss all the salad ingredients into a bowl.
  2. Combine all the dressing ingredients in a separate bowl. Whisk with a fork and drizzle over your salad just before serving.