Super Healthy Sprouty Salad

When I’m feeling like a lean healthy lunch at work or at home, I tend to turn to organic mixed sprouts. Their crunch lends itself perfectly to salads providing them with fresh nuttiness. This time, I got some inspiration from Aine Carlin’s blog Pea Soup Eats and her Rawish Stew which reminded me how much I do actually love fresh crunchy vegetables. Salad’s don’t always have to be based from a huge handful of lettuce. You could mix almost any vegetables together and make a salad as long as the dressing is right.

So here is my raw salad, I started with mixed sprouts and bulgar wheat, then mixed them with grated carrots, chopped tomatoes, rocket, some herbs I had lying around, spring onion and a few capers. It’s a vegan dish today with a dressing made from a small amount of oil, lemon juice and salt and pepper.

You wouldn’t think so much flavour could come out of a thrown together salad, but it does. The carrots offer sweetness; the rockets give the pepper, the capers the salty bursts of flavour, nuttiness from the sprouts and a savoury bite from the spring onion. If anything it’s the tomatoes that don’t belong in there but I love tomatoes so I had to include them!

What surprised me though was not the flavour, but how this dish filled me up. Honestly I couldn’t even finish the massive mound I photographed on the plate. More importantly is that while it did fill me up, I wasn’t stuffed to death but I was immensely satisfied with my meal. In fact I made the same thing again to take to work the next day and while my colleagues jeered at me for being super healthy, I was loving the flavour sensation in my mouth.