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)

Method:

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

Recipe courtesy of Sify Bawarchi