I don’t know why I’m calling this post off-topic, it’s not like there’s much consistency in what I post here. It’s a bit like me talking, it rarely makes sense and there’s little common thread! 😉
A couple of months ago, I went on a little hippie trip and bought a sprouter*, in which you can stick alfalfa seeds, lentils or beans of all sorts. They then sprout little tails in the first few days, making them lovely to have in salads, or even just as a mindless snack while working – it’s certainly better than a bag of crisps, and with a bit of paprika and herbs, it’s quite tasty!
So for dinner, I tried to make a salad using the lentils I sprouted over the past few days. I based myself on this recipe from Allrecipes.com but, as usual, couldn’t be bothered to print it, so I made up my own variation once in the kitchen.
Sprouted lentil salad with avocado & garlic dressing
- A couple of handfuls of sprouted lentils
- A third of a cucumber, chopped up
- A handful of cherry tomatoes, halved
- A couple of spring onions, chopped up
Now for the dressing
- One overly ripe avocado (but not bruised/brown)
- Some olive oil (I added a drizzle of garlic olive oil too)
- Some white wine vinegar
- A teaspoon of tahini
- Salt, pepper, morrocan spices
- Lime juice
I think that’s probably it, but in the same way I made it on the fly, you should just use what you’ve got at hand to flavour it up. I’ve even got some leftovers for lunch tomorrow!
All in all, the sprouter’s been a good purchase. Sprouts need a little bit of love and care, keeping them nicely rinsed twice a day, but so far it’s worthwhile!