Ingredients
1 cup soft wholewheat, soaked overnight
1/2 cup soyabeans, soaked overnight
1/2 cup beansprouts or assorted sprouts
1 tbsp. fenugreek seeds sprouts
1 onions 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. mint powdered 1 flake garlic, peeled
2 stuffed olives, drained, finely chopped (optional)
2 tsp. white vinegar
1 tsp. lemon juice
1 tsp. sugar ground
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 thinly or halved
Method
Pressure cook both soyabeans and wholewheat till tender (6-7 whistles).
Remove, drain out all excess water, pour over a clean kitchen towel.
Allow to cool completely, and dab dry.
Smash garlic flake, rub all over inside of bowl to be used for making salad.
Pour wheat and beans into this bowl.
Add onions, tomatoes, cucumber, chopped olives, mint.
In a small bottle with fitting lid, pour olive oil.
Add lemon juice, salt, pepper, sugar, cumin, vinegar.
Also add the rubbed leftover garlic flake.
Close bottle and shake well till ingredients are well blended and milky.
Discard garlic flake, pour dressing over salad.
Toss well, and blend flavours.
Garnish with mint leaves, coriander and sliced olives.
Serve cold.
