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Sweet, sour, spicy sprouted lentil and crispy noodle salad
Fruit and vegetables
¼ small
red cabbage
, finely sliced
2 medium heritage
tomatoes
(ideally different colours), roughly chopped
1 medium Persian
cucumber
, sliced into 1cm/½in-thick half moons
2
spring onions
, finely sliced
4 tbsp Persian sour
plum
pulp (made from 100g/3½oz sour Persian
plums
soaked in hot water for a couple of hours)
½
lemon
, juice only
handful fresh flatleaf
parsley
, roughly torn
Tins, packets and jars
150g/5½oz sprouted
green lentils
(or brown, or both)
400g tin cannellini or
haricot beans
, drained
400g tin
black beans
, drained
100g/3½oz pack instant
noodles
Cooking ingredients
1 tsp Kashmiri
chilli oil
1 heaped tsp toasted
cumin
seeds, lightly crushed
1 tsp
honey
2 generous tbsp extra virgin
olive oil
1 tbsp
vegetable oil
handful toasted
almonds
, roughly chopped
Back to recipe
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