Have you ever grown your own sprouts at home? It's super easy and so much fun. Also something cool to do with the kids. You just need a plastic container for sprouting (Wellness Warehouse for example sells them), some seeds and water. Within a few days you will be ready to eat your first fresh sprouts. Yummy in salads but also very good on a simple slice of buttered bread with a little bit of salt. Besides that sprouts look pretty when decorating plates and they super healthy because they super fresh when you eat them and there's no pesticides if you grown them yourselves. I added a few pictures to describe the process of growing sprouts.
The seeds need to be soaked over night in water. Once they in the sprouting container just pour water into the top layer twice a day. Be careful to empty the bottom layer regularly where the water collects. Depending on the kind of seed you are using it will take 3-7 days until you can harvest. I used broccoli and alfalfa seeds on the pictures below. The alfalfa grew much quicker.
The salad is an adaption from the recipe California Sprout Salad in the book Jamie's America. Thrown together in less than 10 minutes and wholesome enough to make up dinner together with some nice bread.
Salad with Sprouts, Chickpeas and Chorizo
Ingredients for 4 portions:
200g mixed shoots and sprouts
150g sugar peas, cleaned and cut in pieces
1 fresh red chilli, finely chopped
100g rocket leaves
4 tablespoons of balsamic vinegar
4 tablespoons of extra virgin olive oil
1 tablespoon olive oil
150g chorizo sausage, sliced
200g cooked chickpeas
2 cloves of garlic, peeled and crushed
salt and black pepper
Preparation:
1. Mix the shoots, sprouts, sugar peas, chilli and rocket in a bowl and dress with the balsamic vinegar and the extra virgin olive oil.
2. Heat the tablesoon of olive oil in a pan and fry chorizo, chickpeas and garlic in the oil until slightly browned.
3. Dish the salad mix from the bowl onto individual plates, add the chorizo mix on top and add salt and pepper according to taste to each plate.
The seeds need to be soaked over night in water. Once they in the sprouting container just pour water into the top layer twice a day. Be careful to empty the bottom layer regularly where the water collects. Depending on the kind of seed you are using it will take 3-7 days until you can harvest. I used broccoli and alfalfa seeds on the pictures below. The alfalfa grew much quicker.
The salad is an adaption from the recipe California Sprout Salad in the book Jamie's America. Thrown together in less than 10 minutes and wholesome enough to make up dinner together with some nice bread.
Salad with Sprouts, Chickpeas and Chorizo
Ingredients for 4 portions:
200g mixed shoots and sprouts
150g sugar peas, cleaned and cut in pieces
1 fresh red chilli, finely chopped
100g rocket leaves
4 tablespoons of balsamic vinegar
4 tablespoons of extra virgin olive oil
1 tablespoon olive oil
150g chorizo sausage, sliced
200g cooked chickpeas
2 cloves of garlic, peeled and crushed
salt and black pepper
Preparation:
1. Mix the shoots, sprouts, sugar peas, chilli and rocket in a bowl and dress with the balsamic vinegar and the extra virgin olive oil.
2. Heat the tablesoon of olive oil in a pan and fry chorizo, chickpeas and garlic in the oil until slightly browned.
3. Dish the salad mix from the bowl onto individual plates, add the chorizo mix on top and add salt and pepper according to taste to each plate.
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