Healthy food : Whole wheat – Sprouts - Soya bean Salad

Whole wheat – Sprouts - Soya bean Salad

Ingredients :

Whole-wheat, Soya beans, Bean sprouts

1 cup soft whole-wheat, soaked overnight
1/2 cup Soya beans, soaked overnight
1/2 cup bean sprouts or assorted sprouts
1 tbsp. fenugreek seeds sprouts
1 onions finely chopped
1 tomato finely chopped
1 sprig spring onions with greens, finely chopped
1 small cucumber finely chopped 8-10 mint leaves finely chopped or 1/4 tsp. mint powdered 1 flake garlic, peeled
2 stuffed olives, drained, finely chopped (optional)
2 tsp. white vinegar
1 tsp. lemon juice
1 tsp. sugar ground
1/4 tsp. cumin seeds, crushed
1/4 tsp. pepper, crushed
1 tsp. olive oil

For garnishing:
2-3 sprigs of fresh mint leaves
1 tsp. chopped coriander
2 olives sliced thinly or halved


Method:

Pressure cook both Soya beans and whole-wheat till tender (6-7 whistles).
Remove, drain out all excess water, and pour over a clean kitchen towel.
Allow to cool completely, and dab dry.
Smash garlic flake; rub all over inside of bowl to be used for making salad.
Pour wheat and beans into this bowl.
Add onions, tomatoes, cucumber, chopped olives, mint.
In a small bottle with fitting lid, pour olive oil.
Add lemon juice, salt, pepper, sugar, cumin, vinegar.
Also, add the rubbed leftover garlic flake.
Close bottle and shake well until ingredients are well blended and milky.
Discard garlic flake, pour dressing over salad.
Toss well, and blend flavors.
Garnish with mint leaves, coriander and sliced olives.
Serve cold.

Making time: 30 minutes (except cooling time)

Makes: 3-4 servings

Shelf life: Best fresh after assembling