Ingredients (2 servings):
Rince the vegetables.
Cut the apple into thin slices, squeeze some lemon juice over, set aside.
Heat up the frying pan, put in the mung bean and chickpea sprouts, add a spoon of olive oil and fry for 2 minutes. Turn the heat off, set aside.
Slice the tomatoes.
In a big bowl, place the salad, tomatoes, apple and all the sprouts. Season with salt and pepper, mix. Divide into two small bowls and sprinkle with sunflower seeds, add the rest of olive oil. Serve immediately.
GF – make sure the ingredient doesn’t contain traces of gluten!