The Living Foods Version of this Middle Eastern dish is based on sprouted quinoa.

Sprout a few tablespoons of quinoa for 36 to 48 hours. It sprouts very quickly indeed, so you need to catch it before the shoots grow too long.

Sprinkle the sprouts with the juice of a lemon, or the equivalent quantity of cider vinegar.
Add two or three cloves of garlic, crushed, and mix thoroughly. Leave to stand while mincing generous quantities of parsley and mint. Stir these in.

Cover the bowl and let stand for the flavours to mingle before serving as a starter. A little oil is an optional extra.