I love a big bowl of hearty dahl. This salad combines many of the same ingredients (including the spices) used in a dahl but entirely raw and sprouted. It’s a recipe that needs a few days in preparation because first, you need to sprout your sprouts.
2 small cucumbers, chopped into small pieces
1 stalk of celery, finely sliced (including the leaves)
2 ripe tomatoes, finely and carefully chopped
1 carrot, sliced into small ribbons with a vegetable peeler
1 zucchini, sliced into small ribbons with a vegetable peeler
1 green capsicum, finely chopped
2 big handfuls of sprouted green lentils
1 big handful of sprouted fenugreek
1 small handful sprouted yellow and black mustard seeds
A variety of leafy greens (I used mustard greens, mizuna, lettuce, kale and sweet potato leaves)
1 cup sunflower seeds (soaked overnight)
1/4 cup hemp seed oil
1/4 cup water
1 bunch fresh coriander, chopped
1 bunch fresh mint, chopped
The juice of two limes
1 fresh red chilli
1 Tbsp coconut sugar
1/2 tsp cumin seeds, soaked overnight
1/2 tsp fennel seeds, soaked overnight
1/2 tsp coriander seeds, soaked overnight
Salt and pepper to taste
Combine all of the finely chopped vegetables with the sprouts and toss. Place on a bed of torn leafy greens.
Combine all ingredients together in a high-speed blender and blend until smooth.
I served this salad inside large male pumpkin flowers. Its flavours were a wonderful and exciting combination of sharp and mellow, spicy and cooling, refreshing and light, but simultaneously filling and satisfying. Give it a try, I think you might like it.