Marinated Sprouted Bean Salad

Any leftover sprouts can be mixed with some tamari, lemon juice, garlic and freshly grated ginger and dehydrated for delicious, nutritious snack nibbles.

I use sprouted lentils and mung beans for this recipe and leftover dressing can be kept in the fridge for up to two weeks, ready to add to any salad.

Preparation time: 10 mins

Serves: 4-8

Ingredients:

• 2 cups sprouted beans

• 1/4 cup fresh parsley chopped

• 1/2 cup finely chopped red onion

• 1/2 cup finely diced red pepper

• 1/4 cup dulse flakes

• 1/4 cup Hippocrates House Dressing

  Hippocrates House Dressing:

• 1 cup organic olive oil

• 2 1/2 tbsp lemon juice

• 2 tbsp Bragg Liquid Aminos or tamari

• 2 gloves garlic

• 2 tbsp water

• good pinch of mustard seed

• good pinch cayenne

Method:

• First make the dressing by blending all the ingredients until combined and smooth

• For the salad, combine all the ingredients in a bowl. Mix well, season to taste

• Allow to marinate for at least 30 minutes before serving