Ingredients
4 Vine ripened tomatoes
200g cherry tomatoes, roughly chopped
200g kumatoes, cut in half
1 telegraph cucumber
2 sticks of celery, finely sliced
100g green beans, blanched
100g snow peas, blanched
150g sprouted beans (mixed, mung beans, lentils, chickpeas.)
100g alfalfa sprouts
¼ bunch of mint, finely sliced
Juice of 1 lime
Juice of 1 orange
1 tsp Dijon mustard
2 tsp extra virgin olive oil
Method
Blanch and peel the vine ripened tomatoes, cut half of them into slices and the other half cut into quarters and remove the seeds.
Peel the cucumber and finely grate half of it, slice the other half.
Mix together the citrus juice, mustard olive oil and chopped mint until a dressing consistency is achieved.
Lay the cucumber, celery, snow peas, green beans and alfalfa on your serving platter and arrange the peeled, sliced tomatoes around the edge.
In a large bowl toss together the sprouted beans, cherry tomatoes, kumatoes and grated cucumber and mix well.
Place the tossed salad on top of your serving platter and pour over the dressing just before serving.
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