Ingredients

• 1 cup - soft whole wheat, soaked overnight
• 1/2 cup - soybeans, soaked overnight
• 1/2 cup - bean sprouts or assorted sprouts
• 1 tbsp - sprouted fenugreek seeds
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 sprig spring onions with greens (finely chopped)
• 1 small cucumber (finely chopped)
• 8-10 mint leaves (finely chopped) or 1/4 tsp powdered mint
• 1 clove garlic (peeled)
• 2 stuffed olives, drained, finely chopped (optional)
• 2 tsp - white vinegar
• 1 tsp - lemon juice
• 1 tsp - powdered sugar
• 1/4 tsp - cumin seeds (crushed)
• 1/4 tsp - pepper (crushed)
• 1 tsp - olive oil
• For garnishing:
• 2-3 sprigs of fresh mint leaves
• 1 tsp - chopped coriander
• 2 olives (sliced thin or halved)

How to Make Whole-wheat Sprouts & Soybean Salad

• Pressure cook the soybeans and whole wheat till tender (6-7 whistles).
• Remove, drain excess water, and spread on a clean kitchen towel.
• Allow to cool completely, and pat dry.
• Crush the garlic clove and rub the inside of your salad bowl with it.
• Add the wheat and beans to this bowl.
• Add onions, tomatoes, cucumber, chopped olives and mint.
• Pour olive oil into a small bottle with tight lid.
• Add lemon juice, salt, pepper, sugar, cumin, vinegar.
• Also add the leftover crushed garlic clove.
• Close bottle and shake well till ingredients are well blended and milky.
• Discard the garlic, pour dressing over salad.
• Toss well to blend the flavours.
• Garnish with mint leaves, coriander and sliced olives.
• Serve cold.