Sprouted mung bean salad with chaat masala (Moong sprout salad)

1. Rinse the mung bean sprouts in a colander. Bring a pan of water to the boil, drop the sprouts in for 1 minute, then plunge them straight into iced water and drain well: this makes them easier to digest while keeping them crunchy.

2. Deseed the tomato and cut it into small dice.

3. Peel the cucumber and dice it small too; chop the red onion and green chilli very finely.

4. Mix the sprouts with the vegetables in a bowl.

5. Drizzle with lemon juice, sprinkle with the chaat masala and a pinch of salt and toss well.

6. Scatter with chopped fresh coriander and serve at once: a light, protein-rich starter or side.

Tip: A favourite healthy "chaat" of Mumbai street vendors. If you sprout whole mung beans at home (soak overnight, then 1-2 days in a damp cloth), short 1 cm sprouts are the tastiest.