1. Cut the carrot into 4 cm lengths. Slice thinly lengthwise, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crosswise to make fan-shaped pieces.
2. Combine the carrot, celery, apple, mung bean sprouts, alfalfa sprouts and sunflower kernels in a mixing bowl.
3. To make the dressing, whisk together all the ingredients, seasoning with pepper. Pour the dressing over the salad, toss well to coat evenly and serve.

Apple and sprout salad variations: For a more substantial salad to serve as a light main dish, you can replace the mung bean sprouts with sprouted green or brown lentils, and stir in 100 g diced tofu.

preparation time 15 mins
serves 4 (as a starter) or 2 (as a main dish)

PER SERVING

222 calories
6 g protein
20 g total fat
2 g saturated fat
0 mg cholesterol
6 g total carbohydrate
6 g sugars
4 g fibre
43 mg sodium

Sprouted beans and seeds are a good source of vitamin C and folate, as well as phytochemicals including lutein, coumarins and xanthophylls.