Wednesday, 2 September 2015

MungBean Sprouts Salad with Yogurt Tahini Dressing

Healthy, delicious and protein packed salad with tangy yogurt tahini dressing. Healthy doesn't need to be boring...


  • 1/3 Mung Bean sprouts
  • 1 Carrot peeled and chopped
  • 8 Almonds blanched
  • 1/4 Cup pomegranate seeds
  • 3 Dates Chopped
  • half apple diced

For the dressing

  • 1 Teaspoons organic honey
  • 1 Tablespoon Tahini Sauce (recipe below)
  • 2 Tablespoons plain natural yogurt / curd
  • a pinch of red chilli flakes
  • 1 Teaspoon chopped cilantro leaves
  • 1 Garlic clove minced

For 1/4 Cup Tahini Sauce

  • 1/2 Cup white sesame seeds
  • 1 Tablespoon vegetable oil
  • 1/4 Teaspoon of salt 

Prepare Tahini Sauce  

1. Dry roast sesame seeds in a wok on medium flame until they are fragrant. Switch off flame and cool completely
2. Then add the sesame seeds to a spice grinder and grind it without adding water until the mixture is smooth
3. Then add salt and oil and pulse 3 to 4 times until the mixture is soft, smooth without any lumps.
4. Store in airtight container in fridge and use as required



1. Prepare the dressing: In a food processor or spice grinder add all the ingredients listed under 'For the dressing' and pulse it 3 to 4 times. Dressing is ready 

2. In a large salad bowl, add sprouts, almonds, carrot, pomegranate, apples , dates and toss
3. Pour the dressing generously into the salad and toss again
4. Serve once

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