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    Multi-Coloured Crunchy Sprout Salad (Serves 4)

    Delicious and nutritious vegetarian salad is full of protein and low in fat!

    sprout salad


    2 tablespoons extra virgin olive oil
    1 tablespoon lemon juice
    1 baby cos lettuce, leaves separated
    180g tuna in brine, drained and flaked
    1 large carrot, grated
    1 cup chickpea sprouts
    1 cup adzuki bean sprouts
    Crusty bread to serve (Optional)


    1. Combine oil and lemon juice. Season with salt & pepper
    2. Arrange lettuce leaves in 4 bowls to form a nest in each
    3. Top with tuna and grated carrot
    4. Scatter with chickpea and adzuki bean sprouts
    5. Drizzle with lemon dressing and serve with bread (Optional)