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Brussels Sprouts and sprouted Moong Salad


  • 1/2 C sprouted moong
  • 1/4 C stewing lamb pieces - precooked I like them lightly boiled but you can roast or stir fry as well
  • 1/2 C Brussels sprouts halved
  • a dash of balsamic vinegar I used a Tsp.. you can use more or less
  • a pinch of Himalayan rock salt. use any salt. I had some so used it
  • 1/2 tsp oil + 1/2 tsp oil
  • 1 tsp fresh mint chopped
  • 1/4 tsp black pepper crushed
  • 1/2 tsp of chopped thai green chilies
  • 1/2 C of spring onions chopped


  1. Pre-heat oven to 400 *F
  2. Place the brussels sprouts in a single layer on a baking sheet. Drizzle 1/2 tsp oil and vinegar over the sprouts and gently toss to coat. Sprinkle some salt and mix it in as well.
  3. Roast for 20 minutes turning once. They would be done when they are nicely browned.
  4. In a pan, add the other 1/2 tsp oil and saute the green onions, add the precooked lamb,the pepper and cook until the onions get a shine on them and wilt just slightly.
  5. Now add in the brussels sprouts from the oven, and mix and add the pepper.
  6. Just before serving add the moong beans, fresh mint and adjust seasonings.