Sprouted bean salad with ginger, lemon and coriander dressing
200g green beans
2 small heads lettuce or 1 large head
1 red onion
1 red pepper
1 yellow pepper
400g sprouted beans For the ginger, lemon and coriander dressing 1 thumb-size piece ginger (about 25g), peeled
Juice of 1 lemon
50ml extra virgin olive oil
25ml apple concentrate (or concentrated apple juice)
50g (medium bunch) coriander
Salt and pepper
1 Bring a small pot of salted water to the boil. Chop the green beans in half and blanch them for two minutes in the boiling water, then rinse them immediately in cold water. Drain them and place in a large mixing bowl.
2 Wash the lettuce, drain thoroughly and chop roughly. Slice the red onion into moons and dice the peppers finely.
3 Place all of these ingredients in the mixing bowl with the green beans and then add the sprouted beans. Mix thoroughly.
4 Next, make the dressing. Peel the ginger, then blend it with the lemon juice, olive oil, apple juice and coriander until smooth, using a stick blender or food processor. Add a little salt and pepper to taste if you wish.
5 Pour the dressing over the salad and toss to distribute evenly.