Ingredients
1 cup lentils, sprouted
1 medium bunch kale, de-stemmed and chopped
1 punnet red and gold perino tomatoes, chopped
⅓ cup sliced spring onions
½ cup alfalfa sprouts
4 zucchini flowers, chopped
¼ cup pomegranate seeds
4 small zucchinis, chopped
1 small bulb fennel, finely chopped
salt and pepper
Curry Sauce
1 cup young coconut flesh
2-4 tbsp. young coconut water
1 clove garlic
1 cm knob ginger
½ tsp. curry powder
½ cup chopped cashews
1 -2 tbsp. extra virgin olive oil
squeeze of lemon juice
pinch of salt
Method
2 days before sprout lentils by soaking overnight in water, rinsing 3 times a day for another day until tiny tails appear.
In a food processor, blend together dressing ingredients to slightly chunky consistency. Mix together the sprouted lentils, curry sauce, kale, tomatoes, fennel, alfalfa, zucchinis, pomegranate and spring onions.
Season to taste with salt and pepper and top with zucchini flowers.
