1 cup boiled channa sprouts
1/2 cup cherry tomatoes halved
1/2 cup spring onions chopped
1/2 cup basil leaves (torn to bite-sized pieces)
Handful mint leaves (torn to bite-sized pieces)
Salt to taste
For salad dressing:
3 tbsps The Gourmet Jar roasted red pepper pesto
1/2 tsp extra virgin olive oil
Handful To Be Honest crispy beetroot chips
1. Mix all ingredients in a bowl.
2. Stir the olive oil into the pesto to bring it to a thinner consistency. Use it to dress the salad
3. Add beetroot chips as a garnish and for some sweetness and crunch.
4. Serve cold.