Sprouts are incredibly special as they are eaten when they are at their most vital and energetic. Packed with fibre and nutrients, they deliver not only an amazing nutritional hit, but a wonderful flavour and texture boost to anything from salads to sandwiches, stir-fries, curries or rice dishes.
Serves: 2
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup raw almonds
- 1 tbsp chipotle paste
- Sea salt, to taste
- 1½ cups sprouts of choice (I used a mix of lentils, chickpeas, mung beans & snow pea sprouts)
- 1 small cucumber, thinly sliced
- Handful coriander leaves
- 1 tbsp olive oil
- Juice ½ lime
Method
- Preheat oven to 180°C.
- Combine almonds and chipotle paste with a pinch of salt, spread onto baking tray and bake for 5-10 mins or until just golden.
- Remove from oven and set aside to cool.
- Meanwhile, place sprouts, cucumber and coriander in bowl, tossing to combine.
- Whisk together oil and lime juice and pour over the salad.
- Top with almonds and serve.
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