Carrot couscous, sprouted legumes & radish salad

A colourful vegan salad with a tahini dressing by MsMarmitelover


29 Jul 2016
Yield
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Kerstin Rodgers

Ingredients

Award-winning blogger and pioneer of the supper club movement shares her recipe for carrot couscous with sprouted legumes, pink radishes and tahini turmeric dressing

This recipe uses sprouted chickpeas, sprouted alfalfa and mixed sprouted grains including mung peas. You can easily sprout your own or buy live sprouted foods in health stores - I bought these at Wholefoods. I use sprouted foods in salads, to top soups or stews, in baked goods such as Essene bread, in sandwiches or as a topping for marmite on toast.

Here, I've used carrots as couscous, which you can do by simply putting them through a food processor. (You can also do this with cauliflower.)

  • 2 large carrots, pulsed into couscous
  • A handful of radishes, sliced thinly into discs
  • 3 tbsp of sprouted chickpeas
  • 3 tbsp of mixed sprouted legumes
  • A large pinch of sprouted alfalfa

For the dressing:

  • Juice of 1 lemon
  • 3 tbsp of olive oil
  • 3 tbsp of tahini
  • 3 tbsp of soy yoghurt
  • 1 tbsp of dried turmeric or 1 inch of turmeric root, grated finely
  • 1 tsp of sea salt

Method

  1. Prepare the carrots in a food processor.
  2. On a dish, lay a circle of radishes around the edge, overlapping.
  3. Mix the sprouted chickpeas and legumes in with the carrots.
  4. Pile the 'couscous' and sprouted legumes into the middle of the plate and add a large pinch of sprouted alfalfa into the centre.
  5. For the dressing, mix all the ingredients together. It will make a thick, delicious dressing to drizzle over the salad.

Top Tips

MsMarmiteLover (aka Kerstin Rodgers) hosts The Secret Garden Club and The Underground Restaurant in North London. Check out her upcoming events .

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