| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 350 |
g |
Fresh young spinach; washed and drained |
| 1 |
|
Head chicory |
| 175 |
g |
Baby sweeteorn |
|
|
Salt and freshly ground black pepper |
| 50 |
ml |
Olive oil |
| 1 |
|
Clove garlic; crushed |
| 15 |
ml |
White wine vinegar |
| 10 |
ml |
Dijon mustard |
| 5 |
ml |
Caster sugar |
| 100 |
g |
Sprouted beans; eg alfalfa |
INSTRUCTIONS
1. Remove any coarse stalks from the spinach and shred. Shred the chicory.
2. Halve the sweeteorn lengthways and cook in boiling salted water for 3
minutes, until just tender. Drain and refresh under cold running water.
3. In a screw topped jar mix together the olive oil, garlic, wine vinegar,
mustard and sugar. Season.
4. In a large salad bowl mix together the spinach, chicory, sweetcorn and
sprouted beans.
5. Pour over the dressing, toss well and serve immediately.
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