This delicious recipe by Yotam Ottolenghi will definitely help bring the body back into balance!

Ingredients:

• 1½ tbsp cumin seeds
• 450g mixed sprouts (mung beans, chickpeas, aduki beans, lentils, etc)
• 1 daikon (around 300g), peeled and thinly sliced
• 2 large carrots, peeled and thinly sliced
• 20g parsley leaves, roughly chopped
• 10g coriander leaves, roughly chopped
• 2 garlic cloves, crushed
• 3 tbsp sunflower oil
• 2 tbsp rapeseed oil
• 2 tbsp white-wine vinegar
• 2 tbsp cider vinegar
• 1 tsp salt
• 300g baby plum tomatoes, cut in half lengthways
• 80g baby spinach leaves
• Black pepper

Directions:

In a small frying pan, toast the Cumin on high heat for a minute or two, shaking the pan to move the seeds around as you do so, until they give off their aroma and begin to pop. Transfer to a mortar, and crush with a pestle until powdery. (Of course, you can opt to bypass this step if preferred and use pre-crushed cumin, but roasting will indeed bring out the aroma!)

Put the sprouts, daikon and carrot in a large bowl. Add the herbs, garlic, oils, vinegars, cumin, salt and some black pepper. Stir, taste and adjust the seasoning as necessary. Add the tomatoes and spinach, toss gently and serve.

Note: Personally, I half the amount of oil used.