An autumn inspired salad made with alfalfa and black pearl mung beans, rocket and pear.
Elevate your salad game with our Alfalfa and black pearl mung beans with rocket and pear salad. Quick and easy to prepare, this fresh and flavourful dish features homegrown sprouts, ripe pear, creamy goat cheese, and a zesty Dijon mustard dressing. Optional roasted nuts and pomegranate for an extra touch of elegance.
PREPARATION: 10 MIN | READY IN: 10 MIN
Ingredients (serves 3-4)
- 100g rocket salad (washed and dried)
- 1 pear thinly sliced lengthways
- 1 handful of home grown chickpea sprouts
- 1 handful home grown alfalfa sprouts
- 1 handful home grown mungbeans sprouts (can choose between green or black pearl - we prefer black pearl)
- 3-4 pieces, crumbled goat cheese
- ⅔ cup fresh dill, coarsely chopped
- 1 tsp capers
Dressing
- 2 tsp dijon whole mustard
- 2 tbsp extra virgin oil
- Salt and pepper, to taste
Optional
Sprinkle some pomegranate and roasted pine nuts or walnuts if you feel like being extra fancy. (Note 1).
Method
- Place the rocket, pear, sprouts, chopped dill, crumbled goat cheese and capers on a serving platter. Top with pomegranate and roasted pine nuts.
- Drizzle with dressing just before serving.
Note 1: Roast nuts in the oven 170 degrees C for 10 -15mins until it has turned a nice golden colour. It will bring a delicious flavour with the added crunch.
