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Tropical Sprouted Salad

ingredients

serves 6
1 tbsp olive oil
3 oz (75 g) cashew nuts
1 small pineapple, peeled, cored and chopped
1 cooked chicken, skinned, meat removed from the bone
6 oz (175 g) sprouted chickpeas
6 oz (175 g) sprouted mung beans
1 large avocado, peeled, stoned and thinly sliced

dressing:

3 tbsps lemon juice
3 fl oz (90 ml) olive oil
pinch of dry mustard
1 tsp liquid honey
3 tbsps natural yogurt

method

1. Heat oil in a pan, add nuts and cook, stirring until browned. Drain on kitchen paper and place in a large bowl.

2. Add pineapple, reserving the juice, and remaining salad ingredients.

3. Place the lemon juice, oil, mustard, honey and pineapple juice in a small screw topped jar. Shake until blended.

4. Blend in yogurt and pour over the salad. Toss gently.

Serve immediately.

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