Indian sprout salad

Jazz up that regular sprout salad recipe with an Indian curried pepper dressing.
 
Indian sprout salad recipe

Recipe from: 27 December 2012
Preparation time: 15 min
 
 

Ingredients

 
  • 180
    ml
    celery, chopped
  • 140
    g
    lentil sprouts
  • 150
    g
    chickpea sprouts
  • 1
    small cucumber, peeled, seeded and sliced
  • 90
    g
    salad onions, cut into strips
  • 90
    g
    dried turkish apricot, chopped
  • 40
    g
    baby spinach leaves
  • Dressing
  • 3
    Tbs
    PnP lemon juice
  • 3
    Tbs
    avocado oil, or olive oil
  • 1/2
    red pepper, finely diced
  • 2
    tsp
    PnP curry powder
  • 3
    tsp
    honey
  • 1
    pinch
    salt and milled pepper
Servings: Change Serving
 
 

Method

 
Toss salad ingredients together on a platter.

Whisk dressing ingredients together and season well.

Drizzle dressing over salad and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  healthy  |  salad
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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