Crispy Sprouts Potato Salad

Ingredients

• 150g mixed sprouts (moong/chana), lightly crisped
• 120g boiled potato, cubed
• 40g grated carrot
• 30g chopped onion
• 50g chopped capsicum
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp chopped coriander leaves
• salt and black pepper powder to taste

Preparation

1. Lightly crisp rinsed sprouts in a pan or air-fryer until just crunchy; cool.
2. Boil potato until tender, cube, and cool slightly.
3. Combine sprouts, potato, grated carrot, chopped onion, and capsicum.
4. Whisk olive oil, lemon juice, honey, salt, and black pepper.
5. Pour dressing over salad and toss gently.
6. Finish with chopped coriander and serve immediately.