After a week-long break I am here again happily cooking (I mean cooking something new to share), photographing 🙂 nothing seems to bring more happiness. Blogging seems to have grown into me though it’s not even a year into this wonderful internet space of mine. It’s just so comforting but then a daily run on food styling and photography seems not possible since I start running out of ideas. Hence a diligent gap between each post made more sense.
We have never survived on salads over the weekend. I had the green gram sitting in my pantry and never put to use. I came across the recipe on kirantarundotcom on how to sprout the beans. That’s how the sprouted beans made its way into my kitchen. So decided to go green for lunch. The Granny smith added a nice sourness to the salad. With a simple dressing it was all so perfect, crunchy and healthy salad. I say GO GREEN..:)
You need –
- Sprouted beans – 1 cup
- Granny smith – 1, grated
- Tomato – 1, de-seeded and finely chopped
- Shallots – finely chopped, 2 tablespoons
- 2 tablespoon extra virgin olive oil
- Juice of ½ lemon
- Salt and freshly ground black pepper – as per taste.
- Parsley – finely chopped
How to –
In a mixing bowl, add the sprouted beans, grated apple, tomato, shallots, parsley. Toss well.
In a small bowl, beat the oil, lemon juice. Season with salt and pepper. Drizzle the dressing
over the salad. Toss well.
Refrigerate for 30 minutes before you serve.