Sprout Pomegranate Summer Salad

This salad is perfect for summers - very light and refreshing. Packed with vitamins, minerals, antioxidants and protein -it makes a great meal for anytime of the day. Making fresh sprouts at home is such an easy process- you can involve your kids at home to do this- not only is this a fun activity but can be educational as well.

How to make Sprouts:

• Sort the beans and remove discolored ones, stones, etc. Wash thoroughly in two or three changes of fresh water and soak in plenty of water to cover in the container of your choice. 
• Leave the beans to soak overnight.
• Rinse the soaked beans and drain thoroughly. You will see that the well hydrated beans will be plump and lighter in color than the dry.
• Cover the container loosely with a clean piece of cloth or a dish towel. 
• Rinse the beans with fresh water twice a day; once in the morning and again in the evening. Little white sprouts will emerge in a day or two.
• When the white sprouts are visible in pretty much most of the beans, wash and drain well and start using them in your favorite recipes.
• Store the unused portion in a covered container in the refrigerator. Rinse the sprouts and drain thoroughly once daily to keep them fresh. The sprouts will stay fresh for about a week or up to 10 days.

For the Salad:

Ingredients:

• 1 cup green moong bean sprouts - also called green gram or golden gram. You can also use lentils, brown chick peas, red chori beans (adzuki beans), or dried whole peas. I prefer the green moong bean sprout.
• 1/2 cup pomegranate seeds
• 1/2 cup finely chopped cucumber
• Juice of 1 lemon
• 3 teaspoons honey
• 1/2 teaspoon salt (adjust as per taste)
• 1/4 teaspoon black pepper powder (adjust as per taste)

Method:

Toss all the ingredients together and chill for 15 minutes-that's it !