2 cups sprouted chick peas (garbanzos) (500ml)
2 cups cubed apples (500 ml)
1 cup chopped walnuts (250 ml)
2 Tbs. raisins (30 ml)
1 sprig of fresh mint, chopped
1 cooked beetroot, cubed
1 lemon (use its juice only)
½ cup tahini (125 ml)
3 Tbs. fresh orange juice (45 ml)
1. Mix salad ingredients with lemon juice.
2. Dilute tahini with orange juice; fold into salad just before serving.
3. Optional: Garnish each serving with a cherry tomato, quartered almost to bottom, and small beet green as shown in photograph.
Recipe makes 4 generous servings.
Submitted by: Emma Leigh Goodwin, New York
Recipe’s Country of Origin: Mediterranean