hold the sprouts
But then I saw Ottolenghi’s sprout salad and it was a case of either sprout my own (um, maybe, I last sprouted radish seeds in the ‘80’s) or adapt.
Instead I simplified the salad into something else. But just like my “thing” with sprouts, I’m equally obsessed with the evolution of recipes.
Carrot and daikon salad
1 daikon, peeled and finely sliced in rounds
2 large carrots, peeled or scrubbed and finely sliced in rounds
A large handful leafy greens (watercress works well if you can find it)
3 tabs walnut or olive oil
1 tab sherry vinegar
1 tsp grain mustard
Pinch of sea salt
(It doesn’t need pepper because daikon is spicy enough)
Whisk dressing ingredients together and toss through salad. Serve immediately.
Toasted pumpkin seeds or crispy tempeh would go nicely in this, and if you must, add a handful or two of your favourite sprouts.