Click here to learn how to easily sprout legumes at home.
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Green tahini dressing
Method
1.For dressing, blend all ingredients in a blender on high speed until smooth and a vibrant green. If needed, add a touch of water to attain a good consistency.
2.Arrange avocado, sprouts and salad greens in four bowls, sprinkle with sesame seeds and drizzle with a little green tahini dressing. You will have leftover dressing so store the remainder in a glass jar in the fridge; it will keep for up to 1 week. It’s lovely served with roasted vegetables or a grain bowl.
Mixed sprouts
3.Put legume mixture in a glass jar (mason or agee jars are ideal), cover with plenty of cold, filtered water, screw on a sprouting lid (or use muslin secured with rubber band) and leave on bench overnight.
4.The following day, drain the water, rinse and drain again. Place jar on its side or rest upside down in a bowl on a slight angle to allow any excess water to drain off, then place on the bench in a light spot out of direct sunlight.
5.Rinse and drain sprouts each day as per step 2. After 2-4 days your sprouts will be ready to eat.
