Sprouted beans are a very rich source of nutrients such as B vitamins, and the sprouting process makes the beans more digestible. I have thrown as many nutrientdense ingredients as possible into this salad, making it a colourful blend of vitamins, fibre and antioxidants. Serve on a bed of dressed mixed leaves such as spinach, watercress, lamb’s lettuce and rocket. This salad only serves two as it doesn’t keep well as leftovers, but you can easily double the quantities if you have more mouths to feed.
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