Green Sprouts  And Vegetable Salad On A Bed Of Spinach 

Boiled vegetable salad served on a bed of fresh crunchy spinach leaves. The plate in the picture shows you the salad on a big leaf but this can be actually made into bite sized servings by spooning salad on each leaf of baby spinach with a cottage cheese garnishing. In the bunch I happened to find a tender flowery portion of the spinach too! So the recipe for the next salad variety......

Ingredients
1)
1 bowl of sprouted green gram
1 small potato peeled and cubed
1 small beetroot peeled and cubed
1 small carrot peeled and chopped into medium sized pieces
4 french beans chopped into medium sized pieces
Few roughly torn pieces of red cabbage
All the above to be pressure with 1/2 tsp of salt cooked to 1 whistle

2)
For the dressing
1/4 cup olive oil
2 tbsp apple cider vinegar
1/2 tbsp freshly pounded  white pepper powder
2 cloves of garlic freshly crushed
1 tsp mixed herbs
1 tbsp of chilly flakes
Mix all the ingredients 1 hour before mixing them into the salad

3)
A bunch of baby spinach, each leaf plucked and kept in chilled water for the crunch, to be used just while serving

4)
250 gms of cottage cheese grated 

Method 

In a mixing bowl take the ingredients from (1), add the dressing (2), take each leaf serve a spoon of the salad on each leaf of spinach(3), grate a bit of cottage cheese(4). Enjoy the crunchy juicy bites of of salad. Picture below shows you the salad in the bowl.