Page 27 - More than Green Beans

Recipe 20
4oz/100g Alfalfa or 4oz/100g Mung beans, bought or home sprouted, see below
1 Cobb le uce
12 Roasted Walnuts
3 Small radishes
Segments from one Red Grapefruit 1 Roasted Beetroot
Sesame or Walnut oil
Coarse grain salt
Ingredients
Mix Sprout Salad
serves 4
Directions for home sprouts
Soak the Alfalfa overnight in water.
Change the water and place a net over the open jar.
Secure with a rubber band.
At few mes a day rinse the beans through fresh water and leave to drain.
When the beans start to sprout -2/3 days they are ready to eat.
Keep in the fridge and use within 1/2 days.
Chop the le uce, roasted walnuts, radishes, and beetroots into pieces. Add the sprouts.
Combine all the ingredients in a bowl. Toss in the oil, salt and pepper, serve.
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