Saliha Mahmood Ahmed served up a tasty crispy noodle salad with sweet, sour, spicy sprouted lentils on Saturday Kitchen.

The ingredients are: 150g sprouted green lentils (or brown, or both), 400g tin cannellini or haricot beans, drained, 400g tin black beans, drained, ¼ small red cabbage, finely sliced, 2 medium heritage tomatoes (ideally different colours), roughly chopped, 1 medium Persian cucumber, sliced into 1cm/½in-thick half moons, 2 spring onions, finely sliced, 1 tsp Kashmiri chilli oil, 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours), 1 heaped tsp toasted cumin seeds, lightly crushed, ½ lemon, juice only, 1 tsp honey, 2 generous tbsp extra virgin olive oil, handful fresh flatleaf parsley, roughly torn, 1 tbsp vegetable oil, 100g pack instant noodles and handful toasted almonds, roughly chopped.

See recipes by Saliha in her book titled: The Kitchen Prescription available from Amazon now.