Lentil & Adzuki Sprout Salsa

Sprouting the seeds:

1/4 cup Adzuki Seeds and 1/4 cup Lentil seeds to be soaked for 12 hours and then rinsed and follow the sprouting process until sprouts are ready. You will need to do this at least 2- 3 days before making the salsa. 

Salsa Ingredients:

  • 1 apple
  • 1 courgette
  • 1/4 cucumber
  • 1 tomato

All ingredients diced.

Salsa Dressing:

  • 1 tbsp ketchup
  • 1 tbsp sweet chilli sauce
  • 1 tbsp mirin
  • 1 tsp wasabi

( I use the Telegraph Hill Wasabi Vinaigrette, its devine!)

Method: 

  1. Mix all the salsa dressing ingredients together in a jug.
  2. In a large bowl place all the diced salsa ingredients, with the sprouted lentil and adzuki sprouts.
  3. Pour the salsa dressing over the top and mix all together. 
  4. Place in fridge to chill before serving

This salsa is great with corn chips for when friends or family come around. You can also use it as one of your fillings with your next taco meal. 

Notes:

  1. Salsa can be  stored in an airtight container in the fridge. Should last 2-3 days in the fridge. 
  2. Adzuki seeds can take a lot longer to sprout than lentil seeds. We recommend soaking in warm water and even rinsing each day with warm water to speed up the sprouting process. 

  3. Alternatively you could make this recipe with our Crunchy Mix from our fresh sprout range. Take a look to see if there is a stockist near you.