Spring has well and truly sprung in Australia, so everyone is putting away the casserole dishes and bringing out the salad bowls.
If you’re lucky enough to live near a farmer’s market where they sell an assortment of sprouts, then this salad will be right up your alley. I used to visit Byron Bay often and the farmer’s market sold the most wonderful mixed sprouting legumes, including sprouted chickpeas, lentils, mungbeans, peas and alfalfa as well as delicious soaked (or activated or sprouted) almonds. You can also find sprouting legumes in many fruit shops.
You could also make your own, but it is something we have not yet tried. Our friends at Honest to Goodness have some great info on sprouting your own legumes, and Live Strong shares info on soaking almonds.
The recipe uses farro – a wheat grain that you cook just like rice or pasta in plenty of salted water – or brown rice. Whatever you prefer.
Once you do get your hands on some of those sprouts, here is a fabulous salad with lots of crunch and flavour, a little nuttiness and much deliciousness.
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