Ingredients
350g/12oz fresh young spinach, washed and drained
1 head of chicory
175g/6oz baby sweetcorn
salt and freshly ground black pepper
50ml/2floz olive oil
1 clove garlic, crushed
15ml/1tbsp white wine vinegar
10ml/2tsp Dijon mustard
5ml/1tsp caster sugar
100g/4oz sprouted beans, eg alfalfa
Method
1. Remove any coarse stalks from the spinach and shred. Shred
the chicory.
2. Halve the sweeteorn lengthways and cook in boiling salted
water for 3 minutes, until just tender.
Drain and refresh under cold running water.
3. In a screw topped jar mix together the olive oil, garlic,
wine vinegar, mustard and sugar. Season.
4. In a large salad bowl mix together the spinach, chicory,
sweetcorn and sprouted beans.
5. Pour over the dressing, toss well and serve immediately.
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