Free Healthy Recipe - Cucumber, Seaweed & Chickpea Sprout Salad

Dairy free, Low carbohydrate, Low fat

First time experiences are rare in adult life - but aren't they thrilling when you do have one.
With food there are many first time experiences to be had. For some it's in the world of legumes and seaweed. Here we combine the two. Fresh sprouts are often available from farmers markets but are quite easy to grow yourself (see note below).

Ingredients

2 tbsp dried hijiki

1 cup water, boiling

2 Lebanese cucumbers

1 cup mixed sprouts, (chickpea, lentil and mung bean are excellent)

2 tbsp shallots, sliced

Dressing

3 tbsp brown rice vinegar

1 tbsp shoyu, organic, sodium reduced

1 tsp fresh ginger, minced

2 tbsp coriander, chopped

1 tbsp extra virgin olive oil

Method

Rinse the hijiki and soak in boiling water until soft. Once soft drain any excess liquid.

Peel cucumber and using the peeler, make thin slices down the length of each.
Combine the hijiki, cucumber, sprouts and shallot.
Mix together the dressing ingredients and pour over the seaweed and sprout salad.

Note : The easiest way to make sprouts is with a sprouting jar available from most good health food stores. Soak 3 tablespoons of the beans/pulses in at least 200ml of water overnight. Rinse and drain all excess water and tip the jar on its side, allowing the seeds to spread out along the side of the jar. Rest the jar on a kitchen bench top away from direct sunlight. Repeat the rinse and drain process morning and night until you have a jar full of sprouts. Use separate jars for each type of sprout.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	nil
Ready in:	10 mins
Suitable for:
Entree, Lunch, Salad, Side Dish, Snack

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Nutritional Information - Per Serve
Kj	306 kj
Calories	73 kcal
Fat	4.7 g
Saturated Fat	0.7 g
Total Carbohydrate	4.5 g
Total Protein	2 g
Fibre	1.6 g

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