Radish, Edamame, and Lentil Sprout Salad

1 teaspoon canola oil, plus extra for drizzling
1/2 red onion, finely sliced
150 grams lentil sprouts
1 tablespoon sunflower seeds
1 lemon, grated zest and juiced
100 grams edamame beans, thawed if frozen
100 grams sugar snap peas, sliced lengthwise
100 grams radishes, sliced lengthwise
1/2 yellow bell pepper
Salt and pepper to taste

Heat the oil in a frying pan over medium heat, then add the onion and saute for 3 minutes, until softened.  Add the lentil sprouts and sunflower seeds and cook until the seeds are lightly golden.  Stir in the lemon zest and a pinch each of salt and pepper, then remove from heat.

Transfer the sprout and seed mixture to a large mixing bowl, and add the edamame, sugar snap peas, radishes, and yellow pepper.  Add the lemon juice, a drizzle of canola oil, and some salt and pepper.  Toss together, then serve.

Serves 2.

From The Detox Kitchen Bible by Lily Simpson and Rob Hobson