Here's a great way to use your new batch of sprouts. Firstly, now you've had some experience, invite some good friends over for dinner!
Our recipe this week can be used on its own as an easy starter or as an accompaniment to our Vegetable Rice Pie in our Winter Favorites cook book.

Mixed Sprouted salad with avocado vinaigrette. Serves 4
For the salad:
You'll need half a cup of prepared sprouts (cooked or raw), per person.
12 Cherry Tomatoes cut in half
2 chopped spring onions
half and avocado sliced
Cucumber to garnish

For the Dressing:
You'll need 1/4 cup of olive oil
2 tabs balsamic vinegar
half and avocado mashed
your favorite herbs
Season with freshly ground salt and pepper.

Method:
Take all the salad items except the cucumber and toss together and then place into 4 separate bowls leaving a slice or 2 of avocado to top dress.
Mix all the dressing items together and shake or mix well. Stand for 5 mins to let the herb flavours develop. Pour over individual salads and then garnish and serve. It can be all made in advance to make the meal easier to serve.
Enjoy!