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Bathukamma: the brightest greens for Telangana's festival of flowers
A colourful sprouted moong salad with peppers, beetroot and corn

With Radish Microgreens & Sunflower Microgreens

Sprouted Moong & Radish Microgreen Salad

Crunchy sprouted moong with peppers, beetroot and sweet corn, tossed in lime and chaat masala and finished with peppery radish greens.

Prep
15 min
Cook
None
Difficulty
Easy
Serves
2

Method

  1. Step 1: Steam the sprouted moong for 3 minutes so it stays crunchy, then cool.

  2. Step 2: Combine moong, corn, beetroot, pepper and cucumber in a wide bowl.

  3. Step 3: Season with lime juice, chaat masala and salt, and toss well.

  4. Step 4: Fold in half the microgreens and scatter the rest on top just before serving.

Sprouted moong adds plant protein and fibre to an otherwise light salad. General food information only — not medical advice.

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