Recipes

Sprout, Apple & Walnut Salad
Sprouts and egg salad in pita parcels
Sprout stuffed potatoes
Smoked chicken sprout salad
Sprout layered wraps
Crunchy bean sprout coleslaw
5 minute sprout and chicken stirfry
Sprout mint and lamb couscous
Sprout niscoise on crackers
Hot Radish Sprout Salad with Teriyaki Beef


Sprout, Apple & Walnut Salad

1/2 punnet (60 g) alfalfa sprouts
2 red apples, cored and sliced
2 green apples, cored and sliced
1 cup grapes
1 cup cottage cheese
50 g walnut pieces

Combine all the ingredients in a large bowl. Toss lightly and serve.

Alfalfa can be substituted with any of Southern Alpine Sprouts' products such as Crunchy Combo or Baby Mung

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Sprouts and egg salad in pita parcels

1 punnet (120g) alfalfa and 1 punnet (120g) radish
6 hard boiled eggs, peeled and sliced
1/2 cup chopped fresh coriander
2 spring onions, sliced
1 tablespoon Dijon mustard
salt and cracked pepper, to taste
sliced cucumber to garnish

Place pita pockets in preheated oven at 120oC for 10 minutes to warm.

In a large bowl, combine all the ingredients and fold gently together.

Spoon into warm pita pockets. Garnish with cucumber and serve.

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Sprout stuffed potatoes

1 punnet (120g) alfalfa onion sprouts
4 medium potatoes, washed
4 rashers bacon, cooked and chopped
1/2 cup grated cheese
1/2 cup sour cream
1/2 tsp paprika
salt and cracked pepper, to taste

Preheat the oven to 180oC. Bake potatoes for 40 minutes or until cooked (depending on size).

Combine the remaining ingredients in a large bowl.

Cut a cross in the top of each baked potato. Squeeze open, spoon out a little of the centre of the potato and stir this into the filling mixture.

Spoon the filling into the baked potatoes and serve.

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Smoked chicken sprout salad

1 punnet salad sprouts
1 smoked chicken, boned and cut into bite sized pieces
1/2 punnet cherry tomatoes, halved
2 stalks celery, sliced
1/2 small red onion, sliced finely
1 cup croutons
salt and cracked pepper, to taste
parmesan shavings, to garnish
1 cup of mayonnaise or cottage cheese

Combine all the ingredients in a large bowl. Toss and serve with shavings of parmesan.

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Sprout layered wraps

1 punnet (120g) sandwich pack sprouts
100 g softened cream cheese
1 cup grated carrot
1 cup grated cheese
sliced ham, tuna flakes or salami
4 sheets flat bread or wraps

Spread each bread sheet with cream cheese. Layer 1/3 of each bread sheet with a layer of meat, carrot and cheese. Spread sprouts over complete layer. Season with salt and pepper.

Roll each wrap up starting from the layered fillings.

Cut and serve garnished with extra sprouts.

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Crunchy bean sprout coleslaw

1 punnet (200g) Crunchy Combo Sprouts
1/4 red cabbage, sliced finely
1/4 fresh pineapple, cut into bite sized pieces
1 bunch of mint, shredded
1 cup tangy mayonnaise
salt and cracked pepper

Combine all the ingredients together in a large bowl. Toss and serve.

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5 minute sprout and chicken stirfry

1 punnet (100g) of snowpea shoots
1 tbls peanut oil
3 chicken breasts, cut into strips
2 peppers (red and yellow), seeded and sliced
1 cup peanut satay sauce
cooked noodles or rice, to serve
coriander, to garnish

Heat the oil in a wok. Brown the chicken strips on both sides before adding the peppers. Cook for 3 minutes until chicken is cooked through and tender.
Stir through the snow pea shoots and satay sauce. When warmed through, serve immediately on rice or noodles garnished with coriander leaves.

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Sprout mint and lamb couscous

1 punnet (200g) of baby mung sprouts
2 cups of cooked couscous
150 g cold sliced lamb
1 red pepper, seeded and diced
1/2 cup toasted pine nuts
1/2 cup raisins
1 small bunch of mint, shredded
1/3 cup natural yoghurt

Combine all the ingredients in a large bowl. Season with salt and pepper.
Toss. Serve drizzled with yoghurt and warm pita bread.

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Sprout niscoise on crackers

1/2 punnet (60g) of alfalfa and broccoli sprouts
1 x 180 g tuna, drained
8 black olives, stoned and quartered
8 cherry tomateos, halved

sliced fetta cheese
crackers, toast or bruschetta
olive oil, to drizzle

Combine in a medium bowl the sprouts, tuna chunks, olives and tomatoes.
Season with salt and cracked pepper.

Arrange fetta cheese on crackers. Top filling sprout mixture and drizzle a little olive oil over each before serving.

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Hot Radish Sprout Salad with Teriyaki Beef

450gms beef fillet
3 tbls teriyaki marinade
1 tbls sunflower oil

1/2 cup Radish Sprouts
1/4 telegraph cucumber sliced thinly
1 washed bunch rocket leaves

2 cm fresh ginger peeled and sliced julienne
3 tbls rice wine vinegar
1/2 tsp light soy sauce
1 tsp sugar

Pre heat oven to 180 oc. Marinate the beef in the teriyaki marinade for 20 mins before browning all sides in a pan with cooking oil. Place in oven and continue to cook for 20 mins. Take out of oven, cover in foil and leave to stand for ten minutes before carving thinly. Cover and keep warm in its juices until ready to serve.

Combine together in a small bowl the rice wine vinegar with soy salt, sugar and ginger.

Arrange either on a platter or individual serving plates the beef with radish sprouts cucumber and rocket leaves. Drizzle over the dressing and serve.

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