But the salad was a totally different story.
Instead of aiming for a well-rounded balanced taste, I tried out a spiky mix of flavours unusual in salads.
The dressing, for example, has sharp undertones of ginger juice and diced chilli, combined with aromatic orange zest. The result, I'm happy to say, was quite delicious.
Sprouted mung beans
Radish, sliced finely and diced such that each sliver was edged with reddish purple
Cucumber, peeled, cored, halved and sliced finely
2 drops of ginger juice
1/8th of a chilli, chopped fine
1/4 tsp grated orange zest
2 tsp sesame seeds
1 T white wine vinegar
2 T sunflower seed oil
1 t soy sauce
2 turns of the pepper mill
Salt to taste
Combine the salad ingredients.
Whisk together ingredients for the dressing and pour cautiously over the salad. I used 2/3rds of the dressing for my salad.
Cover and chill for a few hours for the flavours to blend.
I haven't listed down quantities for the salad ingredients because it doesn't really matter. For the record, I used 2/3 cup of sprouted beans, 4 small radishes, 2 cucumbers and 2 stalks of parsley.
Since the salad has a sharpish taste, it works well with creamy rounded main dishes. Last night, I served it with a chicken stew and rice.