1. Cut the ginger into fine strips
2. slice the cucumber and the mushrooms finely
3. At the Atlantic sea salt to the cucumbers, ginger and mushrooms. Ensureing
that the salt is well distributed. This will draw the juice out of the ginger
and cucumbers and the flavour will penetrate the mushrooms.
4. set aside to marinate for a few hours
Carrot
Beetroot
celery
Garlic
Apple cider Vinegar
5. grate the carrot and beetroot and place into a bowl
6. mince the garlic up nice and finely
7. pour the apple cider over the raw vegetables and a pich of sea slat.
8. stir this around to ensure the vinegar has coasted all the vegetables properly.
9. Set aside to marinate for a few hours and stir occasionally.
10. Once both bowls have marinated for a couple of hours, Take the mushroom
and cucumber bowl and strain off the liquid. Splash a little cider vinegar on
top to ensure that a majority of the excess salt is washed away.
11. Strain off the excess liquid from the beetroots and carrots.
Sprouted Mung beans
Sprouted Sunflower seeds.
Swiss chard
12. Toss the sprouts through the beetroot and carrot mix and then lay down
the Swiss chard onto a service plate.
13. place some of the Beetroot and sprout mixture on top of the chard
14. Place some of the pickled mushrooms and cucumbers on top of the beetroot
mix
15. sprinkle the top with some extra sprouts and serve.
