Name: Sunflower Sprouts
Prep time: 15 minutes
Cook time: 0 minutes (no cooking required)
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kilograms Sunflower Sprouts (Fresh and tender); 10 units Tomatoes (Medium-sized, diced); 5 units Cucumber (Medium-sized, diced); 5 units Onions (Finely chopped); 2 cups Pomegranate Seeds or Grated Carrot (For garnish and sweetness); 1 cup Olive Oil (Extra virgin preferred); 0.5 cup Lemon (Freshly squeezed); 2 tablespoons Salt (Adjust to taste); 2 teaspoons Coriander Seeds (Adjust to taste); 0.5 cup Fenugreek Seed Powder (Finely chopped)

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How to Prepare

Rinse the sunflower sprouts thoroughly under cold water to remove any dirt or debris.
Pat the sprouts dry using a clean kitchen towel or paper towels.
Chop the tomatoes, cucumbers, and red onions into small, bite-sized pieces.
In a large mixing bowl, combine the sunflower sprouts, chopped vegetables, and pomegranate seeds.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to coat evenly.
Garnish with chopped fresh mint leaves before serving.
Serve immediately on a large platter for 20 people.