Thursday, 1 October 2015

A zingy dip with mustard sprouts, cucumber and yogurt

This recipe began, as many things do, with a miscalculation.

A few days back, I'd set some mustard seeds to sprout on damp kitchen paper. What I wasn't prepared for was the sheer volume of the lively sprouts I got in a couple of days.  I sprinkled some into a salad yesterday, but by this morning, they had grown to fill the sieve again!

 So here I was, with 3/4 cup of lively mustard sprouts and no plan except a vague idea for a dip.

Meanwhile the sprouts were growing. If you have never been pressurised into thinking faster than an expanding glut of sprouts, trust me, it's a scary experience.

So I quickly peeled and chopped a cucumber to tone down the sharpness of the mustard, added a tablespoonful of yoghurt (homemade) to add some smoothness, and blitzed these with the sprouts and a bit of salt in a blender.

Yay I had won the battle of sprouts!

Trivia: Sprouted mustard contains a chemical called allyl isothiocyanate, which repels herbivores with its pungency. Good thing it doesn't work with human beings! Another victory hip hip hurrah.

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