Sprouted bean bruschetta with tomato and basil

Makes 10 slices of utterly perfect lunch.

Gluten free ciabatta work brilliantly too

Ingredients

1 tablespoon sprouted mung beans
1 tablespoon sprouted radish
10 slices of organic baguette or gluten free ciabatta
5 tablespoons olive oil
30 cherry tomatoes
1 clove of garlic, peeled and rubbed in salt
Basil (preferably fresh)
Freshly milled salt and pepper

How to make the sprouted bean brushchetta with tomato and basil

1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold, the skin should have cracked and loosened.
2. Grill 10 organic baguette slices on both sides. When they are crisp, score the slices 3 times with a sharp knife on one side.
3. Rub the garlic around the cuts in the bread and drizzle about half a tablespoon of olive oil over each slice.
4. Crush three tomatoes and place them onto a baguette slice, top with a pinch of sprouted mung bean and radish.
5. Repeat for each slice. Season with a scattering of basil, salt and pepper. And finally, sprinkle a few more drops of olive oil over the top.