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Serves 4

280g/10oz fresh mung beans sprouts or 100g dried mung beans

A pinch turmeric

1 green chilli, finely chopped

1 onion, finely chopped

2 tbsp freshly squeezed lemon juice

½ tsp sugar

½ tsp salt

A large pinch freshly ground black pepper

Preparation:

To make sprouted mung beans:
Rinse 100g dried mung beans, then put them in a bowl, cover with warm waterand leave for at least 8 hours or overnight. Drain and rinse the beans, put them in a clean, damp, muslin cloth and tie it to enclose them.

Leave in a warm place for another 8 hours, or until the outer casings of the beans
begin to crack and tiny white sprouts appear.

Sprinkle with a little warm water once or twice while the beans are sprouting in the cloth to prevent them drying out. Rinse the sprouted beans and use immediately, or wrap in a damp cloth and refrigerate until required. However, they need to be cooked
within 48 hours.

Tip the bean sprouts, turmeric and 2  tablespoons water into a saucepan and
heat over a medium heat5, stirring, for 2 minutes, or until the bean sprouts wilt.

Mix the chilli, onion, lemon juice, sugar, salt and pepper together in a large bowl.
Add the cooked bean sprouts to the chilli mixture and then set aside to cool
completely.

Cover the bowl with cling film and refrigerate until required.

Serve chilled.